| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Indian | Indian | 8 | Servings |
INGREDIENTS
| 1 | c | Flour |
| 1 | pk | Yeast; dry |
| 2 | ts | Salt |
| 1 | c | Water; hot |
| 1 | c | Buttermilk; or yogurt |
| 1 | Egg; (room temp) | |
| 2 | tb | Oil |
| 1 | tb | Honey; or sugar |
| 2 1/2 | c | Flour |
| Ghee; (clarified butter) | ||
| Garnishes * |
INSTRUCTIONS
* If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves. Recipe by: Time-Life Foods of the World Indian Cooking Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 06, 1998
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