Indian flatbread. It's a great accompaniment to curries, hummous, and other dips.
- 1 tablespoon active dry yeast
- 1 cup warm water
- 1/4 cup sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- Dissolve yeast in warm water. Let stand for about 10 minutes, or until frothy.
- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
- Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Use as little flour as possible. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, or until it has doubled in volume.
- Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- Roll a ball of dough into a thin circle, about a quarter of an inch thick. Lightly oil grill. Place dought on grill and cook for 2-3 minutes, or until puffy and lightly growned, turn over and cook until browned.
- Remove from grill and continue with the rest.
- About 12 servings.
This recipe was submitted by quidscribis on February 24, 2005.