| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breads, Ethnic |
8 |
Servings |
INGREDIENTS
| 3 1/3 |
c |
Unbleached flour |
| 1 |
pk |
Dried yeast |
| 2 |
ts |
Salt |
| 1 |
ts |
Cumin seeds or poppy seeds |
| 2/3 |
c |
Natural yogurt |
| 1 |
c |
Warm water |
| 2 |
tb |
Butter, melted |
|
|
Extra flour, for rolling |
|
|
Oil, for cooking |
INSTRUCTIONS
Sift flour into a big bowl. Add the yeast and salt and stir in the seeds.
Mix the yogurt, water and butter together and stir into the flour. Turn the
dough out onto a floured board. Knead for 5 minutes. Put the dough back in
the bowl, cover and let rise in a warm place until doubled in size. (2 to 4
hours depending on the warmth of the room) Punch down dough and knead for 1
minute. Cut it into 8 equal pieces and roll each into a ball. Sprinkle a
little four on work surface and roll each ball out to an oval shape. Heat a
griddle or heavy based frying pan until quite hot, brush it lightly with
some oil, and cook each bread for about 3 minutes on each side. Keep the
breads warm, wrapped in a clean tea towel.
Posted to MC-Recipe Digest V1 #509 by hister@juno.com (Iris E. Dunaway) on
Mar 10, 1997.
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