Recipe courtesy of Daniel Drumlake
Indian Flat Bread
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 3
- Sodium
- 376
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 40 min
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
- 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.