Indian Flat Bread
photo by Cherietta
- Ready In:
- 5 cups all-purpose flour (white or whole wheat)
- 2 tablespoons baking powder
- 1 1⁄4 teaspoons salt
- 2 cups milk
- 1 1⁄2 tablespoons butter, melted
- 3 teaspoons herbes de provence (optional)
- 1⁄2 teaspoon garlic powder (optional)
- olive oil, for frying the bread
- 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!
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RECIPE SUBMITTED BY
Originally born and raised in New York, and formerly the executive chef of the Courthouse Restaurant and Lounge, I moved to the State of Tennessee to be closer to our Children and Grandchildren. Although retired from working as a chef I still have a passion for cooking and love creating new recipes to share with family and friends.