Food recipes
Indian Flatbreads
Indian Flatbreads Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or cooking Directions: Combine the flours and salt in a bowl. Make a...
Indian Flatbreads
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Combine the flours and salt in a bowl.
Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough.
Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes.
Brush a bowl with olive oil and place the dough in it.
Cover and let rest about 30 minutes.
Divide the dough into 6 even balls.
On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
Heat a large skillet over medium-high heat.
One at a time, lightly brush each dough round with oil and place in the pan.
Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute.
Remove from the skillet, brush with more oil and season with salt.
To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.
Photograph by Marcus Nilsson
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Combine the flours and salt in a bowl.
Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough.
Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes.
Brush a bowl with olive oil and place the dough in it.
Cover and let rest about 30 minutes.
Divide the dough into 6 even balls.
On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
Heat a large skillet over medium-high heat.
One at a time, lightly brush each dough round with oil and place in the pan.
Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute.
Remove from the skillet, brush with more oil and season with salt.
To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.
Photograph by Marcus Nilsson