Indian Pan Bread Recipes

Steps:

• Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
• Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

Steps:

• Mix ghee and flour with your fingers. Stir in seeds, salt, and baking powder.
• Add yogurt and knead dough until smooth and even.
• Divide dough into four balls. Roll each out into a 5" circle.
• Heat a frying pan over medium. Add 1 teaspoon ghee and fry a piece of the bread on both sides until brown. Press it down with a spatula to make it puff up. Repeat with the rest of the dough. Serve warm.

Steps:

• Begin by making an open fire oven with coals.
• In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
• Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
• Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
• Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
• Slice and serve with butter.

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

Steps:

• Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
• Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
• Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
• Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

Steps:

• Heat oil in skillet til hot over med-high heat, but not smoking.
• In a large bowl, Combine the rest of the ingredients to make dough.
• Shape into round disks.
• Fry shaped dough in hot oil til brown and crispy.
• Serve hot.
• Traditionally you would eat this with stew.
• Or top with some honey.
• I personally like to spread a little butter on it.
• Two other popular choices, make chili.
• Pile Chili on top and add a little cheese, lettuce and tomato for a"Navajo Taco" Or use the round as your base for a Tostada, add taco meat, beans, cheese, lettuce, tomato and Guacamole.
• See my Creamy Guacamole recipe.

Steps:

• In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
• Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
• Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Steps:

• This is from a recipe my grandmother use to make in Texas.
• Preheat oven to 450 degrees.
• Stir together the dry ingredients.
• Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly.
• Add milk slowly until a soft, not to sticky, ball of dough is formed.
• Turn the dough out on a floured surface and knead gently for about 1 minute.
• Flatten the ball of dough and roll out into about a 1/2 inch thick round.
• Place some butter (about a tablespoon) in a cast iron skillet.
• Place iron skillet in oven just to melt the butter.
• Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan.
• Carefully place the dough into the skillet.
• Bake about 6 minutes, then flip the bread and bake another 6 minutes.
• Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Steps:

• In a large bowl mix together the flour, baking powder, and salt.
• Stir all the ingredients together making sure that the baking powder is well distributed throughout the flour.
• Pour the flour mixture into your mixing bowl and slowly add milk to the flour and melted butter, while kneading the dough.
• You should end up with stiff workable dough that is not sticky. If you end up with wet sticky dough you need to add more flour. If the dough will not hold together then you need more milk.
• If you have never made dough before you may find the process of kneading a little daunting. I would suggest trying this at home a few times until you get the hang of it.
• I have improved upon the recipe as follows: After the dough is ready flatten into rectangular shape and sprinkle some garlic powder and aprox 3 teaspoons herbs de province then rework the dough to incorporate the herbs and spice to the dough. Wrap the dough in plastic wrap and let it rest 8 hours or overnight. (Hint the longer the dough rest the more the herbs and spice infuse the dough with flavor.).
• Now that your dough is made you're ready to fry some Indian flat bread.
• Take your dough and divide it into small balls. The size of the balls is up to you.
• Next take the balls and flatten them out into patties. Try to flatten them so that they are about 1/8 inch thick or like a thick tortilla. This will make the bread cook fast and evenly.
• Heat up some oil in a frying pan and cook them for a few minutes on each side until they turn golden brown and puff up like pancakes.
• Don't try to fry bread with margarine or butter because it will burn in the frying pan.
• I top it with butter while still hot, right out of the pan and sprinkle a little kosher salt and garlic powder on top and eat. As Rachael Ray would say, Yummo!