Simple but delicious, this Indian wholemeal bread is an authentic and satisfying addition to any Indian meal.
In a large mixing bowl or stand mixer, combine 2 cups of wholemeal flour, 1½ teaspoons of dry active yeast, 1 teaspoon of sugar and salt to taste. Add 2 tablespoons of yoghurt or buttermilk and knead for a few minutes until you have a smooth dough. Cover and allow to rest in a warm place until the dough doubles in size. Punch the air out of the dough and knead again. Divide into 6 – 8 balls of dough, cover them with a tea towel and allow them to rest and rise again for 10 – 20 minutes. Flour a working surface and roll each ball into an oval or circle – not too thin. Heat a skillet and cook on both sides until brown in spots and puffed up. Serve warm smeared with butter.
* from this recipe
michelle picker cooks 