Indian-style Grilled Flat Bread

16 06 2010

There are many delicious Indian types of bread. The differences vary; I’ve spoken to people from the Indian sub-continent and get conflicting opinions as to what exactly makes a specific type of bread or even to how the specific breads should be cooked. This version most closely resembles naan bread as it uses bread (you can use AP) flour, milk and is a yeast bread. I really like adding the fresh herbs as it gives the bread an incredibly vibrancy. You can add whatever you like or can get fresh and seasonally. The bread can be frozen and reheated as needed. This is very hearty bread; one or two pieces and some dipping items make a complete and very filling meal.

Indian style Grilled Flat bread

  • 1 (.25 ounce) package rapid rise dry yeast
  • 1 cup warm water
  • 2 Tbs honey
  • 3 Tbs milk
  • 3 Tbs yogurt
  • 4 cups bread flour ( ~22 oz)
  • ½ cup whole wheat flour (~2.5 oz)
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 2 Tbs finely chopped onion
  • 2 Tbs finely chopped cilantro
  • 1 Tbs finely chopped fennel bulb
  • 1 Tbs olive oil

In a large bowl stir in yeast, sugar, milk, yogurt, salt, and flour to make soft dough. I do this in a stand mixer with a dough hook. Remember, if you use active yeast you will need to dissolve the yeast in warm water and let stand about 10 minutes, before adding to the flour.  Use the stand mixer until the dough forms a ball that pulls away from the sides. The dough will still be slightly sticky. If performing by hand, knead for 8 to 10 minutes on a lightly floured surface, or until smooth. Add garlic, onion, cilantro and fennel and knead into the dough, assuring good distribution. Place the dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1-2 hours, until the dough has doubled in volume. Punch down the dough. Make small balls of dough of about 2 oz. Place these on a tray, cover with a towel, and allow them to rise until doubled in size, about 30 to 45 minutes. Preheat a grill to high heat or an electric non-stick griddle to 400 degrees F. Roll the balls of dough out into a thin circle. Before placing the dough on grill, lightly oil the grill and cook for 2 to 3 minutes, or until puffy and lightly browned and turn over. Remove from the heat, and serve.

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4 responses

17 06 2010
rebecca

looks very tasty never tried naan as i want it out of a tandoor I make chapatti but i bet its was yum

17 06 2010
Koek!

Mmmm, just the thing to have with some dhal on a cold evening. Thanks Doc.

17 06 2010
tasteofbeirut

I love the grilling time here; yum!!!!

17 06 2010
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