These tender little Indian-style breads were taught to me by my foodie friend, Belinda Page, in the early days of my food career. They are the perfect accompaniment to Indian curries.
|Preparation Time:||15 minutes (plus proving time)|
|Cooking time:||20 minutes|
- 3 cups plain flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup warm water
- 2 teaspoons dried yeast
- 2 teaspoons caster sugar
- 2 tablespoons melted ghee or vegetable oil
- 2/3 cup natural yogurt
- 1 egg
- 1/2 cup natural yogurt, extra
- poppy seeds, for sprinkling
Combine the flour, salt and baking powder together in a bowl. Male a deep well in the centre and pour in the warm water. Sprinkle yeast and sugar over the water, mix in and allow to stand for 15 minutes until frothy. Mix in ghee, yogurt and egg to make a soft, sticky dough, cover and stand in a warm place to prove, until doubled in size (1 hour). Preheat oven trays in the oven at 230°C until very hot. Knock back the dough onto a floured board, divide into 8 pieces and knead lightly. Roll out each into oval shapes (10cm x 15cm in size). Spoon a tablespoon of yogurt in the centre of each bread and sprinkle with poppy seeds. Place onto hot oven trays and bake for 10-15 minutes, dropping to the base of the oven to brown underneath in the last 5 minutes. Serve hot with curry.