This flavorful flatbread is the perfect companion to your favorite Indian dish.
I have the absolute worst luck with yeast so I'm always looking for yeast-free options when making breads. This recipe uses yogurt and baking soda in place of yeast. Serve it with Chana Masala (Chickpeas Curry) or any other dish you like. Also makes a great snack.
1-3/4 cups all-purpose flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp olive oil
3/4 cup yogurt
2 garlic cloves, finely minced
butter or ghee and herbs (I like cilantro) for seasoning
Combine all dry ingredients and whisk to combine.
Add the oil, yogurt and garlic until the entire mixture comes together and forms a ball. Turn onto the counter and knead until very smooth. This may take up to five minutes. Add additional flour if needed.
Let the dough rest for 10 minutes then divide into 8-10 balls.
Heat skillet or griddle to medium-high heat (350-400 degrees on griddle). Roll dough balls until very thin (1/8" or less). If the skillet or griddle isn't non-stick, melt butter or ghee before each piece. Cook each piece for 2-3 minutes or until you see blackened bubbles. Flip and repeat on the other side. Once cooked, brush with butter or ghee and add seasonings.