IndiaWatch how it’s made
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Ingredients (8)
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Method
Dissolve the yeast and sugar in ½ cup lukewarm water and leave for 10 minutes until the yeast activates and froth appears on the surface.
Mix the flour with the salt, then add the yeast mixture, yoghurt and oil, and knead by hand for 8–10 minutes until you have a soft, smooth dough that is not sticky (add lukewarm water gradually as needed).
Cover the dough with a damp cloth and leave to rise in a warm place for 1–2 hours, until doubled in size.
Divide the dough into medium balls and roll each one into an oval about ½ cm thick; you can sprinkle the top with a few nigella seeds or some chopped garlic.
Bake in a very hot oven (250 °C) on a preheated baking stone or griddle for 3–4 minutes, until puffed up and charred in spots, then brush immediately with ghee or butter before serving.
