Indian flatbreads
Votes: 4
Time: 1 hour 4 minutes
Complexity: easily
Complexity: easily
Indian flatbreads - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup whole wheat flour
- 3/4 cup wheat flour, plus a little more for working with the dough
- 1 teaspoon coarse salt
- 1 tbsp olive oil, plus more for greasing
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Recipes with similar ingredients: whole grain flour, unleavened dough, wheat flatbreads
Cooking the dish according to the recipe:
- In a bowl, combine both types of flour and salt. Make a well in the center, add 1/2 cup warm water and a tablespoon of olive oil, and mix until a dough forms.
Turn the dough out onto a lightly floured work surface and knead until soft and pliable, about 5 minutes. Grease a bowl with olive oil and place the dough in it. Cover and let rest for about 30 minutes. - Divide the dough into 6 equal balls. On a floured surface, roll each ball into a circle 20-23 cm in diameter, then place between sheets of parchment paper.
- Heat a large skillet over medium-high heat. Brush the dough circles with oil, one at a time, and place them in the skillet. Cook until bubbles appear on the surface and black spots appear underneath, 1-2 minutes, then flip and cook for another minute. Remove from the skillet, brush again with oil, and season with salt.
To reheat, wrap tortillas in a damp towel and microwave for 45 seconds.
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