Indian Flat Bread Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| 1/4 cup unflavored yogurt | ||
| 1 egg, slightly beaten | ||
| Baking powder | 1 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1/8 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Ghee or vegetable oil | ||
| Poppy seed | ||
Directions
Mix all ingredients except milk, Ghee and poppy seed.
Stir in enough milk to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts.
Flatten each part on lightly floured surface, rolling it into a 6- x 4-inch leaf shape about 1/4 inch thick.
Brush with Ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450°.
Remove hot cookie sheets from oven; place breads on cookie sheets.
Bake until firm, 6 to 8 minutes.
Stir in enough milk to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts.
Flatten each part on lightly floured surface, rolling it into a 6- x 4-inch leaf shape about 1/4 inch thick.
Brush with Ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450°.
Remove hot cookie sheets from oven; place breads on cookie sheets.
Bake until firm, 6 to 8 minutes.
Chef
