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Indian Flatbread

Serves 4 to 6 Bread vegan, Breads & Pastry

Indian Flatbread

Indian Flatbread, a staple of many Indian households, is crafted with simplicity and warmth. It's a dish that transcends regional boundaries, appearing in various forms across the subcontinent. Typically enjoyed at lunch or dinner, this home-cooked bread is a canvas for both humble and lavish meals alike. Whether paired with a simple dal or a rich curry, it holds an essential place in the daily rhythm of Indian dining.

The bread should be soft yet firm, with a slightly chewy texture that comes from the perfect balance of flour and water. The salt, judged by hand, lends a subtle depth, while the generous use of fat ensures a tender crumb. This flatbread, rich in flavor and tradition, invites everyone to gather around the table and share in its comforting warmth.

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 and 1 tsp fine sea salt. Make a well in the center and add 7 g dry yeast. Pour 300 ml warm water into the well, ensuring the water is warm to the touch but not hot, as this will activate the yeast without killing it. Gradually mix the flour into the water and yeast using your hands or a wooden spoon until a rough dough forms.
  2. Add 1 tbsp olive oil to the dough and begin kneading it in the bowl or on a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth and elastic. The dough should be slightly tacky but not sticky, and it should spring back when pressed lightly with a finger.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area for about 1 to 2 hours, or until it has doubled in size. The dough is ready when it feels soft and airy, and a gentle poke leaves an indentation that slowly springs back.
  4. Preheat your oven to its highest setting, ideally around 250°C (482°F), and place a baking stone or an inverted baking sheet in the oven to heat up. This ensures the flatbread cooks evenly and achieves a crisp exterior.
  5. Once the dough has risen, gently punch it down to release excess air. Divide the dough into equal portions, about the size of a small fist. Roll each portion into a ball and then flatten it into a disc about 1/4 inch thick using a rolling pin.
  6. Carefully transfer the flattened dough onto the preheated baking stone or sheet in the oven. Bake for about 5 to 7 minutes, or until the flatbread puffs up and develops golden brown spots on the surface. The bread should be soft yet slightly crisp on the edges.
  7. Remove the flatbread from the oven and place it on a wire rack to cool slightly. This helps set the crumb and prevents the bread from becoming soggy. Let it cool for a few minutes until it is warm to the touch.
  8. Serve the Indian Flatbread warm with your meal, tearing it into pieces to share around the table. Its soft, airy texture and slightly crisp edges make it perfect for scooping up curries and sauces.
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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