Simple layered flat breads

Simple layered flat breads

By
From
Indian Food Made Easy
Makes
6
Photographer
Vanessa Courtier

These flat breads are so delicious and you can serve them with any North Indian meal. They are usually eaten with vegetarian food, such as lentil curries, simple vegetable dishes or scrambled eggs. When the breads are flavoured with dried mint, sesame seeds, poppy seeds, carom seeds or spring onions, they are often eaten with plain yoghurt and a pickle.

Ingredients

Quantity Ingredient
150g chapatti flour, plus extra for sprinkling
1/2 teaspoon salt
90-110ml milk or water
3 tablespoons ghee or melted butter
1 teaspoon carom seeds

Method

  1. Mix together the flour and salt in a large bowl. Add the milk or water slowly until you have a soft, non-sticky dough (it might not require all the liquid). Knead for about 8–10 minutes, until the mixture has formed a smooth dough. Cover with a damp tea-towel and leave to rest for at least 10 minutes.
  2. Divide the dough into six equal balls. Dust the balls lightly with flour. Take one and roll into a 15cm circle. Using the back of a spoon or your fingers, smear 3/4 teaspoon of ghee or melted butter over the surface, sprinkle a little flour over it and a pinch of carom seeds.
  3. Roll the bread up as you would for a tight Swiss roll, elongating the rope as you do by pulling the sides, for a long roll. Take one end of each piece of dough and coil it round on itself like rope. Press down with your fingers to flatten again. Dust with flour and roll out into a 12cm circle.
  4. Heat a non-stick frying pan over a low heat. Place the dough onto the pan and turn the heat up a little. Once the top surface of the dough starts to dry out, turn it over. Take another 3/4 teaspoon of ghee or butter and spread it over the surface. For a flaky finish, slash all over with the edge of the spoon you are using.
  5. Once the underside has become golden, turn again and repeat with the ghee or butter and the spoon and cook until golden. Place on a plate covered with kitchen paper, cover the bread with more paper, and keep warm while you make the rest.

Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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