Page 183 - UMass2018_CookBook

Indian Yogurt Bread
Small Family, Middletown, RI
“When we have Indian-themed dinners at home, our daughter Emily insists that we include this yogurt bread. It’s very simple to make, chewy and delicious.” — Jonathan Small
Preparation
1. Put the flour in a large bowl and make a well in the middle. Add the yogurt and salt and combine with as little warm water as possible to make a dough that holds together without getting sticky. If it does get sticky, add a little more flour.
2. Using lightly floured hands, pull off small pieces of dough and roll into balls about 1 1⁄2 inches in diameter. On a lightly floured board, flatten the balls with a rolling pin until they are quite thin, no more than 1⁄8 inch. Keep the bread circular by rolling in various directions.
3. Heat oil in a large skillet over medium-high heat until hot but not smoking. (I prefer to use 1⁄4 inch of oil or less, but traditional yogurt bread is fried in deeper oil.) Fry the bread, 1 piece at a time, until golden brown and puffy, about 2 minutes per side.
4. Using tongs, transfer the bread to paper towels to absorb the excess oil. Add more oil to the pan if needed, giving it enough time to heat up before adding the next piece of bread. Serve immediately along with any Indian entrées and your favorite chutneys.
Note: Don’t even think of substituting flavored yogurt!
Ingredients
Makes 8 to 10 pieces of bread
1 1⁄2 cups all-purpose flour, plus more as needed
2 to 3 tablespoons plain yogurt (see Note)
1⁄2 teaspoon salt
About 3 tablespoons warm water
Vegetable oil
TASTE OF HOME | 171