Spice Up Your Life: Indian Flatbread

There's no simpler way to fill your home with the aroma of fresh bread than with this flatbread recipe.


| January/February 2004



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Whole-wheat flatbreads take only minutes to roll out and can be baked on a hot griddle or skillet.

Photo By Joe Coca

Flatbread
Makes 8 

These puffy disks of bread are simple, quick, and versatile. Prepare a batch of dough and leave it covered on the counter to rest—later it takes only minutes to roll out a few flatbreads and bake them on a griddle or in a heavy skillet. The dough can be held overnight in the refrigerator.

Flatbreads and Flavors, by Jeffrey Alford and Naomi Duguid (William Morrow, 1995), has detailed instructions for rolling and cooking them, which I have adapted here.

1 1/4 cups whole-wheat flour
1 cup unbleached flour
1 teaspoon sea salt
1 tablespoon olive or vegetable oil
3/4 cup warm water

1. Combine the flours in a bowl with the salt. Drizzle the oil over the flour and work it in with your fingers or a wooden spoon. Add water and work the contents into a soft dough. Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, until smooth.

2. Add a little more water if it’s too dry, or a little more flour if it’s sticky. Wrap in plastic wrap or cover with an inverted bowl and let rest for at least 30 minutes.





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