3 cups yogurt
1/2 cup
white onion
3/4 whole
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1 lemon lemon juice and zest
1 bunch cilantro
finely chopped
to taste
1 water
2 tsp yeast
2 tsp sugar
1 yogurt
2 tsp salt
4 tbsp oil
4 cups all purpose flour
extra flour
for dusting
optional garnish ingredients
roasted jalapeños or other chiles
1/4 cup
2 tbsp garlic
chopped, could also supplement or replace with chopped herbs
For Raita
Combine all ingredients, and chill for at least a half hour before using. If the raita is not spicy enough, you can add more spices to taste.
For the Dough
Put the warm water in a bowl and mix in the yeast and sugar and let the mixture rest for 5 minutes.
Add the yogurt, salt and oil to the liquid and mix.
Put your flour in a large bowl and add your liquid mixture to it. Mix this dough until it just comes together. This is not meant to be kneaded in the same way you would knead pizza dough. It should be very wet and sticky.
Once it is combined, cover it with plastic wrap and let it rest for at least 30 minutes and as long as a few hours.
After it has rested, flour your hands and gather up the dough, dividing it into 12 portions. Dust each ball with more flour, cover them with a damp towel, and let it rest on a floured work station for a few minutes. Optionally, you may choose to mix any of the garnish ingredients into each dough ball before cooking. With well floured hands, flatten and stretch each ball of dough so that it is nice and thin.
Optionally, you may choose to mix any of the garnish ingredients into each dough ball before cooking.
Cook ghee with chopped garlic or herbs and set aside.
To Cook the Dough (two options)
Version 1: In the Broiler
Preheat the broiler in your oven to 500°F.
Under your broiler (or heat source), lay the dough on a cookie sheet. Cook for 2-3 minutes under the heat source, flip and cook the other side for 30 seconds.
Version 2: Over an Open Flame!
Stretch the dough over a wire rack (cooling rack) and hold over an open flame until browned on each side.
To Finish
Brush the seasoned ghee or some butter on each flatbread and serve.