So: this. I used this recipe from food 52. I was hoping for a soft pliable flatbread, but I need to adjust my technique a bit. There are a few different ways to make this: like roti, parantha, not sure what to classify this but yet another site. Here are two with videos.
My dough was dry, I shallow fried it with some oil and kept the discs thick hoping they would puff. They did not.
Next time I'd like to let this rest before frying, roll the dough out thinner, use less oil (water instead), and have a hotter pan. The flavor was really interesting, something I'd like to try again.
Next time I'd like to let this rest before frying, roll the dough out thinner, use less oil (water instead), and have a hotter pan. The flavor was really interesting, something I'd like to try again.
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