Yield: 4 servings
|2 cups||All-purpose flour; plus more|
|½ teaspoon||Baking powder|
|2 tablespoons||Plain yogurt|
|¼ cup||Milk; warmed|
|2 teaspoons||Vegetable oil|
|2 mediums||Onions; chopped|
|¼ cup||Finely chopped green pepper|
|¼ cup||Finely chopped coriander|
|¼ cup||Butter; melted|
Mix flour, egg, baking powder, sugar, salt, yogurt, milk, and oil until combined. Gradually add ⅓ cup water, and knead dough until firm but not too soft. Let dough rest in a bowl covered with damp cloth for at least 2 hours.
Place pizza stone in oven, and heat to 350 degrees. Divide dough into four pieces, and knead each piece on a floured surface until smooth, forming into a ball. Let rest 10 minutes. On a lightly floured surface, press each ball into a disc, eight inches in circumference. Cover entire surface with onions, peppers, and coriander. Place on pizza stone in oven, and bake until bread puffs up and brown blisters form on the surface, 5 to 10 minutes. Remove from oven, and brush with melted butter.
Makes four 8-inch breads.
Cuisine: "Indian" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 405 Calories (kcal); 16g Total Fat; (36% calories from fat); 9g Protein; 55g Carbohydrate; 81mg Cholesterol; 339mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Peter Beck and Mohamed Enayetullah Converted by MM_Buster v2.0n.