Indian · Lunch
Layered Buttered Flatbread
Layered whole-wheat flatbread pan-fried in ghee until golden, its dough folded and rolled to create thin flaky sheets that puff and separate when cooked. Finished with a brushing of melted butter, it is served warm alongside dal, curry or plain yogurt as an everyday Indian bread.
$1
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
435Calories
11gProtein
16.5gFat
65gCarbs
0.6gSugar
10.3gFiber
625mgSodium
44mgChol
9.9gSat Fat
290mgPotassium
37mgCalcium
3.3mgIron
0.1mcgVitamin B12
0mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
In a mixing bowl, combine the whole-wheat flour, salt, ajwain and 1 teaspoon of ghee, rubbing with fingertips until the mixture looks like coarse crumbs.
2
Knead
Add warm water gradually and knead for 4 to 5 minutes until a smooth, soft dough forms that springs back gently when pressed.
3
Rest
Cover the dough with a damp cloth and let it sit at room temperature for 25 minutes.
4
Build
On a lightly floured surface, roll the dough into a thin 8-inch circle, brush with remaining ghee, pleat into accordion folds and coil into a spiral.
5
Fry
Heat a tawa or heavy skillet over medium heat and cook for 1 to 2 minutes per side, brushing with ghee, until golden-brown blistered spots appear and layers visibly separate.
6
Plate
Remove the flatbread, scrunch gently between palms to fluff the layers, brush with butter and transfer to a plate to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz204g whole-wheat flour
- 4 tsp4 tsp ghee, plus extra for cooking
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp ajwain (carom seeds)
- 10 tbsp150ml warm water, as needed
- 2 tsp2 tsp butter, for finishing
