Recipe courtesy of Daniel Drumlake

Indian Flat Bread

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  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

13 ounces flour

2 tablespoons baking powder

1 teaspoon salt

2 tablespoons dry milk powder

10 fluid ounces warm water

Corn oil, as needed

Directions

  1. 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.
  2. 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.
  3. When done, carefully remove the flat breads from the oil and drain on absorbent paper towels.