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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 7 |
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Not only is this a great addition to a traditional Indian meal, it's also delicious with lamb, vegetarian or a curry/cumin dish. This is Emeril's recipe that came with my cast iron pizza/griddle pan! Time indicated does not include rising time. Ingredients:
1 teaspoon active dry yeast |
1/2 teaspoon sugar |
1/2 cup warm water, 107 degrees f |
1 1/4 cups flour, all purpose (plus more for kneading) |
1/2 teaspoon salt |
1/4 cup butter, plus 1 teaspooon, melted butter (still warm, not hot) |
1 tablespoon vegetable oil |
1 tablespoon melted butter |
1 1/2 tablespoons mixed seeds (mixture of nigella, sesame and white poppy seeds, or any combination) |
Directions:
1. Combine yeast and sugar in small bowl.
2. Add water and stir well and let rest until foamy, about 5 minutes.
3. Stire together the flour and salt in a large bowl.
4. Make a well in the center of the flour and pour in the mixture and butter.
5. Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
6. Transfer dough to flightly floured board and knead for 3 minutes.
7. Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
8. Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
9. Preheat oven and griddle (or baking stone) to 400 degrees F.
10. Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
11. Using a lightly floured rolling pin, gently roll each portion dough into a circle.
12. 5-6 inches in diameter.
13. Optional: Brush tops with melted butter and sprinkle with seeds.
14. Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
15. Bake until light golden brown and puffed, 8 - 10 minutes.
16. Remove bread and bake remaining rounds.
17. Serve bread hot or warm.
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