Prep 2 hrs
Cook 0 mins
This is something I came up with one day when I wanted a different kind of flat bread from what I normally make. I have even substituted chopped fresh coriander leaves for the mint when I wanted a slightly different taste. Preparation time mentioned includes the time the dough needs to be kept aside. Notes: Add the milk a little at a time to avoid ending up with a big, sticky mess (remember, there's the yoghurt too and it will add moisture to the dough). The discs can be brushed with a little water while frying if you feel the surface is getting too dry or crispy.
- 400 g refined flour
- 1 teaspoon baking powder
- 2 tablespoons yoghurt
- 150 g margarine or 150 g ghee
- 3⁄4 cup mint leaf, fresh, chopped fine
- 1 1⁄2 teaspoons salt
- whole milk, fresh, for kneading
- 3 teaspoons margarine or 3 teaspoons ghee, additional
- butter, melted, for brushing
- Sift together the flour and baking powder in a large bowl.
- Make a well in the center of the flour and add the salt, chopped mint, yoghurt, margarine/ghee (150 gms) and enough milk to form a stiff, yet pliable dough.
- Cover with a slightly damp cloth and leave aside for at least 45 minutes.
- Knead the dough well again for about two minutes and then divide it into 6 even-sized balls.
- Roll out each ball of dough into a small disc approximately 3-4" in diameter.
- Spread 1/2 tsp of margarine/ ghee on the surface of the disc.
- Bring the edges of the disc together to seal and shape back into a ball.
- Repeat with the remaining discs.
- Cover with a damp cloth and keep aside for another half hour.
- Dust a rolling surface with a little flour and roll out each ball of dough into a disc approximately 7" in diameter.
- Heat a frying pan and fry one disc at a time on medium heat, pressing the edges with a clean, dry cloth, till both sides are golden-brown.
- Drizzle with melted butter and cut in halves.
- Serve hot.