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Indian Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Indian Flatbread 2

Indian Flatbread 2 originates from the bustling home kitchens of India, where the art of bread-making is an everyday affair. This flatbread, distinct from its restaurant counterparts, is crafted with a focus on simplicity and tradition. It is a staple at family breakfasts or casual evening meals, where its warm, inviting presence is a given. The recipe reflects the intuitive cooking style of Indian families, with salt measured by feel and a generous use of fat to enrich the bread.

Expect a soft, slightly chewy texture with a subtle yeastiness that speaks to its homemade essence. The olive oil imparts a gentle richness, making each bite a comforting experience. Enjoy it warm, breaking it with your hands to share among friends and family, just as it is intended to be—a communal delight.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 1 tspfine sea salt
  • 1 tbspolive oil

Method

  1. In a large mixing bowl, combine 500 g bread flour, 7 g dry yeast, and 1 tsp fine sea salt. Gradually add 300 ml warm water while stirring with a wooden spoon until a shaggy dough forms. Add 1 tbsp olive oil and mix until the dough begins to come together.
  2. Transfer the dough onto a lightly floured surface and knead it by hand for about 8-10 minutes. The dough should become smooth and elastic, bouncing back slightly when pressed with a finger. This kneading develops the gluten, giving the flatbread its chewy texture.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth and let it rise in a warm place until it doubles in size. This should take about 1 to 1.5 hours, and you'll know it's ready when the dough has visibly expanded and feels airy.
  4. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Gently punch down the risen dough to release excess air, then divide it into equal portions, shaping each into a ball. Let these rest for a few minutes to relax the gluten.
  5. Roll each dough ball into a flat round about 1/4 inch thick on a floured surface. Carefully place the rolled dough onto the hot baking stone or sheet in the oven. Bake until the flatbread puffs up and develops golden brown spots, which should take about 5-7 minutes.
  6. Remove the baked flatbreads from the oven and place them on a wire rack to cool slightly. This cooling allows the crumb to set properly, ensuring a soft interior.
  7. Serve the Indian Flatbread 2 warm, alongside your meal, allowing everyone to tear and share at the table. The bread should be soft with a slight chew, perfect for scooping up curries or dips.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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