These simple, flaky breads are easy to make, but there is one caveat: you must not treat them (or any Indian bread) as you would European breads, which is to say that although the dough can be prepared in advance (indeed, it’s better if it rests for a while), the breads themselves must be cooked at the last minute before serving. Serve with any dal (page 433) and a dish like Tandoori Chicken (page 291).
Recipe information
Yield
makes 8 to 12 flatbreads, enough for 4
Ingredients
Preparation
Step 1
Combine the flours and salt in a food processor. Turn the machine on and add 3/4 cup water through the feed tube. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.) Remove the dough and, using flour as necessary, shape into a ball; wrap in plastic and let rest for at least 20 minutes or up to several hours at room temperature. (Or refrigerate for up to a day or freeze for up to a week.)
Step 2
Pinch off pieces of dough about 1 1/2 to 2 inches in diameter; the recipe will make 8 to 12 breads. Using flour as necessary, roll each piece into a 4-inch disk and brush with butter. Roll up like a cigar, then press into a coil not unlike a cinnamon bun; set aside until you finish all the pieces.
Step 3
Put a griddle or cast-iron or nonstick skillet over medium heat. When it’s hot, press one of the coils flat, then roll it out into a disk about 1/4 inch thick, or slightly thinner. Put on the griddle or pan and cook until lightly browned on one side; brush the top with butter, flip, and brown on the second side. Continue until all the breads are done, then serve.
