an Indian flat-bread that is usually baked in tandoori ovens this is really fun to make

you will need

a hearth/bakers stone or an inverted baking sheet

2 cups bread flour
1/2 tsp salt
1 1/4 tsp active dry yeast
3/4 cup of plain yoghurt at room temperature
1-3 tablespoons of water (as needed)
2 tablespoons of olive oil or melted butter

optional toppings: minced, scallions, poppy seeds, sesame seeds, sumac seeds, garlic.

method:



combine bread flour and salt

combine yogurt, oil, water and active dry yeast let sit 10 minutes

combine yoghurt and flour mixtures, mix by hand or in a stand mixer with a dough hook on low to medium speed or until smooth and elastic

(you may need to add more water)
the final dough is very stiff and dry do not add more then 3 teaspoons of water. transfer to an oiled bowl, cover and let rise 1 1/2 hours.

place stone/pan in oven and preheat to 475

punch down and divide into 4 pieces roll into balls cover and let rest 5 minutes


roll out into an 8'-10' inch oval that is 1/4 inch thick brush with more oil or butter add desired toppings and carefully place one loaf hot stone/pan it helps if you have a bakers peel or cutting board to slide it into the oven with


bake 6-7 minutes remove and bake remaining loaves

awesome with curry yoghurt sauce, hummus or Tapenade


happy baking


Faydyn