Indian Flat Bread
|All purpose flour||2 Cup (32 tbs)|
|Unflavored yogurt||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄8 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Vegetable oil/Ghee||2 Tablespoon|
|Poppy seed||1 Tablespoon|
Mix all ingredients except milk, Ghee and poppy seed.
Stir in enough milk to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts.
Flatten each part on lightly floured surface, rolling it into a 6- x 4-inch leaf shape about 1/4 inch thick.
Brush with Ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450°.
Remove hot cookie sheets from oven; place breads on cookie sheets.
Bake until firm, 6 to 8 minutes.