I generally have a pack or two of store-bought Indian breads in the freezer, but when I have the time and inclination to make these breads from scratch, I always vow to never use the packet breads again! So light and pillowy, and perfect for scooping up the last of the curry sauce. This is one of my chef’s yeast-free recipes, which I now swear by.
Makes 6 serves | Takes 1 ½ hour
2 ½ cups plain flour
½ tsp baking powder
¼ tsp baking soda
½ cup natural yoghurt
1 tsp salt
2 tsp white sugar
1 tsp cumin seeds
2 tbsp canola oil, plus extra for frying
Place flour, baking powder and baking soda in a bowl and mix well to combine. Pass through a sieve.In another bowl, mix together yoghurt, salt and sugar. Fold through the cumin seeds.
Add the wet mixture to the flour mixture and combine gradually to form a dough, adding up to a cup of water to bring it together.Lightly knead until the mixture is soft and pillowy.
Incorporate 2 tablespoons of oil into the dough and cover doughwith a damp cloth. Sit to one side for an hour.
Divide the dough into 16 equal portions. Roll them into balls.Place on a tray, cover again with a damp cloth and let them rest for 10–15 minutes.
Grease your palms with a little oil and flatten the balls. Roll out into 12cm disks.
Fill a large pot or saucepan with enough oil for shallow frying and bring up to a medium-high temperature. Add the breads to the oil one or two at a time and fry on both sides until lightly browned.Remove and drain on absorbent paper. Keep wrapped and warm in a clean tea towel until all of the breads have been fried off and serve immediately.
Tip: You can leave out the cumin seeds for plain flatbreads, or experiment with different flavours. For garlic flatbreads, combine some finely diced garlic with butter and brush over the flatbreads when they’re hot out of the frying pan.