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Indian Flat Bread

Global.Potpourri's picture
  All purpose flour 2 Cup (32 tbs)
  Unflavored yogurt 1⁄4 Cup (4 tbs)
  Egg 1 , slightly beaten
  Baking powder 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1451 Calories from Fat 432

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 9.8 g49%

Trans Fat 0 g

Cholesterol 230.1 mg76.7%

Sodium 1397.5 mg58.2%

Total Carbohydrates 211 g70.3%

Dietary Fiber 9.7 g38.8%

Sugars 15.1 g

Protein 40 g80.8%

Vitamin A 8.3% Vitamin C 0.72%

Calcium 102.8% Iron 82.7%

*Based on a 2000 Calorie diet

Indian Flat Bread Recipe