Indian Flat Bread Recipes?

[stayhomemom]

I lived in Montana for five years and used to go to the greatest Indian Taco stand all the time. Now that I'm PG again, I am desparately craving Indian Tacos, only I don't have a recipe for the flatbread. Anyone in that neck of the woods? Or anyone with a recipe? Thanks so much, Leah

[neza]

Is this like the flatbread (not pitas) used to make gyros? I've been looking for a recipe, too!

[Skeetz]

I'm not sure if this is what you are looking for or not, but this is a GREAT recipe. It is technically for pita bread, but made on the stove it doesn't puff, and ends up just like the type of pita that is used to make gyros. I make it sometimes and just eat it with Feta cheese and olives or yogurt sauce. It's a bit labor intensive because its a yeast bread, but it's not as bad as you might think.

This is from Vegetarian Cooking for Everyone by Deborah Madison:

Pita Bread -

1 1/2 cups warm water
2 1/4 tsp. (1 envelope) active dry yeast
1 tsp. honey or barley malt syrup
1 3/4 tsp. salt
2 Tbsp. olive oil (plus some for griddle)
1 1/2 cups whole wheat flour (preferably with some bran), but I personally use white flour
2 cups bread flour

Pour warm water in mixing bowl, stir in yeast and honey and set aside until foamy, about 10 min. Oil bowl for dough.

Stir in salt and olive oil, then beat in the wheat flour until smooth. Add remaining flour in small increments until the dough is too heavy to stir. Turn onto counter and knead until you have a smooth supple dough, after a few minutes, adding more flour as required. Put in an oiled bowl, turn to coat, then cover and set aside until doubled in bulk, 50 minutes to an hour.

Punch the dough down and divide into 10 pieces for 8-inch breads. roll each piece into a ball then cover them with a damp towel. If baking (will give a pocket), preheat it now with a baking stone or sheet pans in it to 475 degrees. Let dough relax while oven heats, about 15 min, then roll each piece into a circle a little less than 1/4 inch thick. Don't stack the rolled breads.

To bake in oven - drop rounds directly onto heated stone or pans and bake for 3 minutes. They should be completely puffed. Remove from oven and cover with a towel to help them deflate.

Baking on stove (my preferred method) - they end up mottled and pliable enought to wrap around a filling. Heat a cast iron skillet or griddle (or any heavy pan) on high heat. When hot, turn heat to med. and brush surface with olive oil. Set circle in the middle and let sit for 30 seconds, then turn it over. The bread will puff, which you can encourage by pressing the bubbles to spread the air outward.. Once the bread has swollen, about a minute or two, turn over and brown top side - another minute or so. store under a towel or in plastice bag to keep soft.


Here is a flatbread recipe from the same cookbook. I have found her breads to be really good, so give it a shot and see if it's what you are looking for.

1/4 cup warm water
1 envelope active dry yeast
3/4 cup hot water
3/4 cup plain yogurt, preferably whole-milk
1/4 cup ghee or clarified butter
1 1/2 tsp. salt
1 cup whole wheat flour
1/4 cup wheat bran, unless flour is bran-flecked
3 cups all-purpose or bread flour

Sprinkle yeast over 1/4 cup warm water and set aside until foamy. Meanwhile, combine 3/4 c. hot water, yogurt, ghee, and alt in a bowl, then stir in yeast, whole wheat flour and bran. Work in enough white flour to form a heavy dough then turn it out and knead, adding more flour if needed until smooth but slightly tacky. Put dough in oiled bowl, turning to coat the top, then cover and put in warm place until doubled (about 1 hour)

Preheat oven with pizza stone or sheet pan in it to 450 degrees. turn dough onto lightly floured surface and divide into 8 to 10 pieces. roll into balls, cover with towel and let rest for 10 min.

Pat or roll dough into a circle about 1/4 inch thick, then transfer to baking stone and bake until browned. When done, stack on top of each other and serve, warm if possible.

Whew, I one of these works for you! I'm tired of typing.

[stayhomemom]

Thank you so much for replying, I will try these out and let you know:)