This Indian flat bread is traditionally cooked in a clay oven called a tandoor, but a hot home oven works just as well
Prep Time: prep 20 mins, plus resting
Cooking Time: cook 9 mins
Serves: makes 4 breads
- 3 / 4 cup tepid water
- 1 / 2 cup plain full-fat yogurt
- 4 tbsp butter, melted
- 1 1 / 2 tsp salt
- 1 tsp sugar
- 3 1 / 2 cups bread flour, plus more for rolling the dough
- 1 1 / 4 tsp instant yeast
- 2 tsp black onion seeds
- 50g ( 2oz) ghee or butter, melted
- Combine the water, yogurt, melted butter, salt, and sugar in a large bowl.
- Stir in 1/2 cup of the flour and the yeast, then enough of the flour to make a soft dough. On a lightly floured work surface, knead the dough for 5 minutes, adding more flour as necessary, but keeping the dough soft, until the dough is smooth. During the last minute or so, knead in the onion seeds and shape into a ball.
- Place the dough in a lightly oiled bowl and turn to coat with the oil. Cover with plastic wrap and let stand in a warm place until doubled in volume, about an hour.
- Place two large baking sheets in the center and top third of the oven and preheat to 500°F (260°C). Knead the dough for a minute until smooth. Cut dough into 4 equal pieces and roll each into an oval about 10in (24cm) long.
- Carefully transfer the breads to the baking sheets in the oven. Bake for 6 minutes, until puffed. Transfer to a wire rack. Position a broiler rack about 6in (15cm) from the heat and preheat the broiler. One at a time, broil the breads 30 seconds on each side until blistered and browned lightly. Serve warm.
- prep 20 mins, plus resting; cook 9 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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