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Indian Griddle Bread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Indian Griddle Bread 2

Indian Griddle Bread 2 is a staple in Indian home kitchens, embraced for its simplicity and warmth. Often prepared for family meals, it finds its place on the table during both everyday dinners and casual gatherings. This version captures the essence of traditional Indian cooking, where ingredients are measured by intuition and experience, reflecting the personal touch of the home cook.

The bread should be soft yet slightly crisp, with a comforting balance of saltiness that enhances its wheaty depth. The generous use of oil imparts a subtle richness, while the hand-judged salt brings out the flavors, making each bite a comforting reminder of home-cooked meals shared with loved ones.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tbspoil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g flour and 1 tsp fine sea salt. Gradually add 200 ml water while mixing with your hand or a wooden spoon until the dough starts to come together. Add 1 tbsp oil and continue kneading the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky, and when pressed with a finger, it should bounce back slightly.
  2. Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour, or until it has doubled in size. This resting period allows the gluten to develop, making the bread soft and chewy. You should notice the dough becoming more pliable and airy.
  3. Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough into equal portions, about the size of a small lemon, and shape each portion into a smooth ball. Flatten each ball slightly with your palms to form a disc about 1/2 inch thick.
  4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking tray inside to heat up. This ensures the bread cooks evenly and develops a nice crust. Let the oven heat for at least 15 minutes.
  5. Carefully place the shaped dough discs onto the hot baking stone or tray, leaving some space between each piece. Bake in the oven for about 10-12 minutes, or until the bread puffs up and develops a light golden-brown color on the surface.
  6. Remove the bread from the oven and transfer it to a wire rack to cool slightly. This cooling process helps set the crumb structure, ensuring the bread remains soft inside while the exterior stays slightly crisp.
  7. Serve the Indian Griddle Bread 2 warm alongside your meal. The bread should be soft and pliable, perfect for tearing and sharing at the table.
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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