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    You are in: Home / Recipes / Indian Flat Bread Recipe
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    Indian Flat Bread

    Indian Flat Bread. Photo by Cherietta

    1/2 Photos of Indian Flat Bread

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Chef Lyle's Note:

    This is a recipe that I got from the " New York Times Bread and Soup Cookbook" by Yvonne Young Tarr. I will give the basic recipe from the book then explain how I improved it. This is unleavened bread, so there is no yeast involved. Here is the recipe

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl mix together the flour, baking powder, and salt.
    2. 2
      Stir all the ingredients together making sure that the baking powder is well distributed throughout the flour.
    3. 3
      Pour the flour mixture into your mixing bowl and slowly add milk to the flour and melted butter, while kneading the dough.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.).
    7. 7
      Now that your dough is made your ready to fry some Indian flat bread.
    8. 8
      Take your dough and divide it into small balls. The size of the balls is up to you.
    9. 9
      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.
    10. 10
      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.
    11. 11
      Don't try to fry bread with margarine or butter because it will burn in the frying pan.
    12. 12
      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!

    Ratings & Reviews:

    • on December 27, 2011

      55

      This is an easy recipe. We LOVE it. I've made it plain and I've added my own spices. Both ways are awesome! I'm going to try making it with Soy Milk for Lent. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2010

      55

      I LOVE this recipe!! I have made it so many times. We use it with Falafel and with Hummus. We even just eat it plain. Excellent recipe. I haven't used it with Herbs de Provence though. I like it so much without it. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2009

      55

      I've been wanting to try this bread recipe and finally did.. What a wonderful surprize..I did as the author suggested..WOW the flavor and texture are very appealling, served with lentels and saffron rice..My company thought I was a genius LOL Thank You for this amazing recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Indian Flat Bread

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 229.5
     
    Calories from Fat 30
    13%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 9.5 mg
    3%
    Sodium 457.4 mg
    19%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.1 g
    0%
    Protein 6.7 g
    13%

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