| 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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