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A wonderful accompaniment for all those wonderful Indian dishes or on their own from the kitchens of  faydyn

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an Indian flat-bread that is usually baked in tandoori ovens this is really fun to make

you will need

a hearth/bakers stone or an inverted baking sheet

2 cups bread flour
1/2 tsp. salt
1 1/4 tsp. active dry yeast
3/4 cup of plain yoghurt at room temperature
1-3 tablespoons of water (as needed)
2 tablespoons of olive oil or melted butter

optional toppings: minced, scallions, poppy seeds, sesame seeds, sumac seeds, garlic.

method:

- combine bread flour and salt
- combine yogurt, oil, water and active dry yeast let sit 10 minutes
- combine yoghurt and flour mixtures, mix by hand or in a stand mixer with a dough hook on low to medium speed or until smooth and elastic (you may need to add more water)
- the final dough is very stiff and dry do not add more then 3 teaspoons of water.
- transfer to an oiled bowl, cover and let rise 1 1/2 hours.
-place stone/pan in oven and preheat to 475
- punch down and divide into 4 pieces roll into balls cover and let rest 5 minutes
- roll out into an 8'-10' inch oval that is 1/4 inch thick brush with more oil or butter
- add desired toppings and carefully place one loaf hot stone/pan it helps if you have
- a bakers peel or cutting board to slide it into the oven with
- bake 6-7 minutes remove and bake remaining loaves

awesome with curry yoghurt sauce, hummus or Tapenade

happy baking

Faydyn

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being