[WARM 90°F] 40 min + 20 min
OVEN 500°F 5 min
2 cups (290 g) all-purpose flour
¼ teaspoon (1 g) active dry yeast
½ teaspoon sugar
130 ml warm water (about 100ºF)
⅓ cup (70 ml) milk, room temperature
1 teaspoon plain yogurt
1 teaspoon kosher salt
Ghee or melted butter
In a large bowl, mix all ingredients except for salt until dough comes together (shaggy mass). Cover with plastic wrap and let rest for 20 minutes. Add salt and knead for about 5 minutes or until the dough is smooth on the surface. Cover and proof over [WARM 90°F] for 40 minutes or until almost double in size.
Divide the dough into 4 even pieces and roll each dough into a ball. Lightly flour the balls and transfer back into the pot, cover and proof over [WARM 90°F] for another 20 minutes.
Preheat oven to 500°F with the lid placed inside. Stretch each ball into a 7-inch disc. Remove the heated lid from oven and set the lid upside down, inside facing up.
Place the stretched dough on the lid and bake in the oven for about 5 minutes or until puffy with some brown spots. Repeat with remaining dough. Brush with ghee or melted butter and serve with curry.
Salt has a retarding effect on the activity of yeast so make sure to add in salt after resting.
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