• 2 cups all-purpose flour
  • 1/4 cup plain yogurt
  • 1 egg, slightly beaten
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup milk
  • Ghee* or vegetable oil
  • Poppy seed


Mix all ingredients except milk, Ghee and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rest in warm place 3 hours. Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6x4-inch leaf shape(round at one end, tapered at the other) about 1/4-inch thick. Brush with Ghee; sprinkle with poppy seed. Place 2 cookie sheets in oven; heat oven to 450 degrees. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6-8 minutes. 6 or 8 breads. *Ghee 1 pound unsalted butter Cut butter into pieces. Heat over low heat until melted. Increase heat to medium; heat to boiling. Immediately remove from heat and stir gently. Return to heat; slowly heat to simmering. Simmer uncovered until butter separates into transparent substance on top and milk solids on bottom, 30 to 40 minutes. Remove from heat; let stand 5 minutes. Strain through cheesecloth into container. Cover and refrigerate no longer than 2 months.

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Submitted 6/13/05.
Source: Betty Crockers' New International Cookbook
Submitted By: Linda Wilson
Indian Flat Bread