Recipe courtesy of Daniel Drumlake
Save Recipe Print
Total:
1 hr 30 min
Prep:
20 min
Inactive:
30 min
Cook:
40 min
Yield:
6 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Naan: Indian Oven-Baked Flat Bread

Recipe courtesy of Aarti Sequeira

Vegetable Corn Bread

Recipe courtesy of Virginia Willis

Homemade Flat Bread

Recipe courtesy of Kathleen Daelemans

Grilled Flat Bread

Recipe courtesy of Sandra Lee

Homemade Flat Bread

Recipe courtesy of Kathleen Daelemans

Potato-Stuffed Flat Bread

Recipe courtesy of Joey Altman

Gina's Cheesy Flat Bread

Recipe courtesy of The Neelys

Indian Fry Bread

Recipe courtesy of Wooden Knife Co.

Round 2 Recipe - Greek Flat Bread

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories