INDIAN FLATBREADS
Steps:
- Combine the flours and salt in a bowl. Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough. Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes. Brush a bowl with olive oil and place the dough in it. Cover and let rest about 30 minutes.
- Divide the dough into 6 even balls. On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
- Heat a large skillet over medium-high heat. One at a time, lightly brush each dough round with oil and place in the pan. Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute. Remove from the skillet, brush with more oil and season with salt. To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.
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Banele Radebe
bradebe64@hotmail.comThese flatbreads are simply delicious. I highly recommend them.
Abel Tsegaye
abel.tsegaye@hotmail.comThese flatbreads are a great way to get your kids involved in the kitchen. They're so easy to make, and kids love helping to roll out the dough and shape the flatbreads.
Foustina Gore
gore77@aol.comThese flatbreads are a great make-ahead meal. I like to make a batch on the weekend and then freeze them. They're perfect for a quick and easy weeknight dinner.
Azreer Gill
gilla@aol.comI love the authentic flavor of these flatbreads. They taste just like the ones I had in India.
Marlena Elias
marlena-elias@aol.comThese flatbreads are a great way to show off your Indian cooking skills. They're sure to impress your friends and family.
Stephen Zapp
zs@yahoo.comThese flatbreads are so versatile. I've used them for breakfast, lunch, and dinner. They're always a hit.
Geovanni Estrada
estrada.geovanni21@gmail.comI love the crispy edges of these flatbreads. They're perfect for dipping in chutney or raita.
Jafrin Jahan
j.j@yahoo.comThese flatbreads are a great way to use up leftover chicken or lamb. I like to shred the meat and add it to the dough.
Nkuubi Steven
steven.nkuubi31@yahoo.comI've never made Indian flatbreads before, but these were surprisingly easy to make. I'm definitely going to try more Indian recipes in the future.
Sritir Pata02
pata02sritir7@hotmail.comThese flatbreads are a great way to get your kids to eat their vegetables. I like to add chopped spinach or zucchini to the dough.
Elizabeth Asencio
asencio.elizabeth59@gmail.comI've made these flatbreads several times now, and they're always a hit. They're so easy to make and so delicious.
DÃJJÅL GAMER FF
d60@yahoo.comI love the smell of these flatbreads cooking. It makes my whole house smell amazing.
brodee gill
gill.brodee@yahoo.comThese flatbreads are a great way to use up leftover yogurt. I always have some on hand, so it's nice to have a recipe that uses it up.
Brian Akiona
a19@hotmail.co.ukI'm new to Indian cooking, and these flatbreads were a great place to start. They were easy to make and turned out delicious.
Matthew Ayton
a_m@gmail.comThese flatbreads are the perfect side dish for any Indian meal. They're also great for dipping in hummus or baba ganoush.
Lenka
lenka18@yahoo.comI love the hint of smokiness that the tawa gives to these flatbreads. It really takes them to the next level.
XPerglowX
xperglowx65@yahoo.comThese flatbreads are so versatile. I've used them for wraps, sandwiches, and even pizza crusts. They always turn out perfectly.
Kitenda Taibu
taibu32@yahoo.comDelicious and simple to make! I used whole wheat flour instead of all-purpose flour, and they still turned out great. I served them with a variety of toppings, including butter, honey, and yogurt.
Lajasmine Griffin
g.l28@yahoo.comI've tried many Indian flatbread recipes, but this one is by far the best. The dough was so easy to work with, and the flatbreads turned out perfectly golden and crispy. Even my picky kids loved them!
Super Boy
bs@aol.comThese Indian flatbreads were a hit at my last dinner party! Everyone loved the soft and chewy texture, and the flavor was amazing. I especially liked the hint of cumin and coriander. Definitely a keeper recipe!