Serve this whole-wheat bread from the Gujarat region of India as you would pita
bread. It's good for dipping, and tastes great all by itself.
- 2 cups whole-wheat flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup milk
- 1/2 cup water
- Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a
wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the
dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The
dough should be fairly firm.
- Allow the dough to rest, covered with a dish cloth,
for 15 minutes.
- Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick.
- Heat a flat griddle or large skillet over moderate heat. Cook the dough, one
piece at a time, pressing it down occasionally with a spatula, until cooked and
lightly browned on the bottom. Turn the dough and repeat. The dough may balloon
slightly during cooking.
- Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
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