Indian Flatbreads Recipes

Steps:

• Mix all dry ingredients together. Add 8 ounces of the warm water and mix just until blended. Add the remaining water, a little at a time, until a soft, but not sticky, dough develops. Cover and allow to rest at room temperature for 30 minutes.
• Tear into 2-ounce balls and roll out flat to about 10 inches in diameter and 1/4-inch thick. Heat the corn oil in a heavy-bottomed pot or deep fryer to 350 degrees F. Gently place the pieces of dough in the corn oil and cook on each side until golden brown.
• When done, carefully remove the flat breads from the oil and drain on absorbent paper towels.

Steps:

• In a small bowl, combine yeast, sugar, and 1/4 cup warm (110 to 115 degrees F) water; let stand until foamy, 5 to 10 minutes.
• Into the bowl of your food processor, place 4 1/2 cups flour, salt, and baking powder; fit with the dough blade (or use a stand mixer with the dough hook) and mix to combine.
• Add in the yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil, and 3/4 cups warm water and knead until smooth and elastic (2 to 3 minutes - food processor; 5 to 8 minutes - mixer; 8 to 10 minutes - by hand); dough should be soft, but not too sticky, so add flour as needed.
• Lightly oil a large bowl, add dough, turning to coat, then cover bowl with plastic wrap, then a clean kitchen towel; let dough rise, in a warm place, until doubled, about 1 to 1 1/2 hours.
• Punch dough down and divide into 8 equal pieces, which you will roll into a ball and place on a lightly floured baking sheet; cover with a damp kitchen towel, and let rise until doubled, about 40 to 60 minutes more.
• If using a tandoor, heat it to 450 degrees F (if using your oven, place a pizza stone on bottom rack and heat to 450; or the grill should be st for direct heating at medium-high heat).
• On a lightly floured work surface, roll each dough ball into a disk about 5 inches in diameter; roll and stretch one end to form a teardrop shape.
• If using a tandoor, drape a piece of dough over the round cloth gadhi, then press bread onto the hot clay wall; cook until the top puffs, gets blishtered and browned, 1 to 2 minutes; gently pry off clay wall and spread with ghee.
• If using the oven, turn on the broiler, lay 1 or 2 pieces of dough on the pizza stone, and cook until the bottoms are browned and the tops blister and puff and are lightly toasted, 2 to 4 minutes; remove from oven and spread with ghee.
• If using the grill, oil the grate lightly, then lightly brush the dough with butter, place buttered side on grill and cook until the bottom is browned and the top is puffed 1 to 2 minutes; lightly butter the top of the dough, then flip and grill the other side until lightly browned, 1 to 2 minutes.

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Steps:

• Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
• Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly before serving.

Steps:

• In a large bowl mix together the flour, baking powder, and salt.
• Stir all the ingredients together making sure that the baking powder is well distributed throughout the flour.
• Pour the flour mixture into your mixing bowl and slowly add milk to the flour and melted butter, while kneading the dough.
• You should end up with stiff workable dough that is not sticky. If you end up with wet sticky dough you need to add more flour. If the dough will not hold together then you need more milk.
• If you have never made dough before you may find the process of kneading a little daunting. I would suggest trying this at home a few times until you get the hang of it.
• I have improved upon the recipe as follows: After the dough is ready flatten into rectangular shape and sprinkle some garlic powder and aprox 3 teaspoons herbs de province then rework the dough to incorporate the herbs and spice to the dough. Wrap the dough in plastic wrap and let it rest 8 hours or overnight. (Hint the longer the dough rest the more the herbs and spice infuse the dough with flavor.).
• Now that your dough is made you're ready to fry some Indian flat bread.
• Take your dough and divide it into small balls. The size of the balls is up to you.
• Next take the balls and flatten them out into patties. Try to flatten them so that they are about 1/8 inch thick or like a thick tortilla. This will make the bread cook fast and evenly.
• Heat up some oil in a frying pan and cook them for a few minutes on each side until they turn golden brown and puff up like pancakes.
• Don't try to fry bread with margarine or butter because it will burn in the frying pan.
• I top it with butter while still hot, right out of the pan and sprinkle a little kosher salt and garlic powder on top and eat. As Rachael Ray would say, Yummo!

Steps:

• In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
• Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
• Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
• Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
• If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
• Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
• If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.