Plain leavened flatbread
Recipe by Rajiv Anand of Santa Clara, US
A popular bread from punjab region. It is soft yet tougher than Naan.
- 3 cups All Purpose Flour
- 1 tbsp Vegetable Oil
- 1 tsp Yeast (Dry)
- ¼ tsp Baking Soda
- 1 tsp Sugar
- ½ cup Milk, warm
- 2 tbsps. Yoghurt
- Salt to taste
Sprinkle yeast and sugar over warm water.
Keep aside for 5 minutes or till frothy.
Mix salt and flour, take in a large plate.
Make well in centre and add yoghut in it.
Sprinkle baking powder over Yoghurt..
Allow to stand for 2-3 minutes.
Pour oil, yeast solution, in well and mix gradually.
Use milk as required, to make a soft stiff dough.
Brush dough with oil. Cover with inverted bowl.
Keep aside for 4 hours. Longer if weather is cold.
Grease palms well and punch dough till soft and elastic.
Cover again and keep aside for 10 minutes.
Break of a lump of dough.
Roll or pat to a thick round about 6" diam.
Roast on hot griddle, or tandoor, till golden spots appear.
Or shallow fry on griddle.
Serve hot with gravied vegetables, dals, etc.