Recipe courtesy of Daniel Drumlake
Recipe courtesy of Daniel Drumlake
Show:
Cooking School Stories
Episode:
American Regional - Southwest
Indian Flat Bread
Getting reviews...
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 3 mg
- Sodium
- 376 mg
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 3 mg
- Sodium
- 376 mg
Ingredients
Directions
- Mix all dry ingredients together. Add 8 ounces of the warm water and mix just until blended. Add the remaining water, a little at a time, until a soft, but not sticky, dough develops. Cover and allow to rest at room temperature for 30 minutes.
- Tear into 2-ounce balls and roll out flat to about 10 inches in diameter and 1/4-inch thick. Heat the corn oil in a heavy-bottomed pot or deep fryer to 350 degrees F. Gently place the pieces of dough in the corn oil and cook on each side until golden brown.
- When done, carefully remove the flat breads from the oil and drain on absorbent paper towels.
