This is a recipe that I adapted from Peter Reinhart's recipe for pita bread in his book The Bread Bakers Apprentice Extraordinary. It is extremely simple and delicious with any Indian food (recipe for Chana Masala coming soon!).
What you will need:
- 1.5 cups bread flour
- 1/2 tsp salt
- 1/2 tsp instant yeast
- 2 TBSP plain yogurt
- 1 TBSP honey
- 1 TBSP oil
- 1/3 to 1/2 cups water
- 2 tsp melted butter for brushing
Mix all of the above ingredients and kneed for approximately 10 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Ferment in a warm place for 90 minutes or until it doubles in size.
Transfer the dough to a counter and separate into approximately 150 to 175 gram balls. With you fingers flatten the balls into 20 cm diameter circles. These should be about 1/2 cm thick.
Bake at 500 degrees F on a baking stone or cookie sheet. Bake until they begin to brown. Remove and brush with the melted butter.
Alternatively you can cook these in a cast iron skillet. Simply heat until very hot - add the dough and cook covered for about 1 min. Flip and cook an additional 30 seconds. Remove and brush with the melted butter.
Transfer the dough to a counter and separate into approximately 150 to 175 gram balls. With you fingers flatten the balls into 20 cm diameter circles. These should be about 1/2 cm thick.
Bake at 500 degrees F on a baking stone or cookie sheet. Bake until they begin to brown. Remove and brush with the melted butter.
Alternatively you can cook these in a cast iron skillet. Simply heat until very hot - add the dough and cook covered for about 1 min. Flip and cook an additional 30 seconds. Remove and brush with the melted butter.
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