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Used to scoop up Bharta Recipe

Indian · Bread · 25 min total

A soft, pliable flatbread perfect for scooping up smoky baingan bharta or any curry. This unleavened bread is quick to make and has a tender texture.

Ingredients

• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 2 tablespoons oil or ghee
• 1/3 cup warm water (plus more if needed)

Instructions

1. In a mixing bowl, combine whole wheat flour and salt. Add oil and rub into the flour until it resembles breadcrumbs.
2. Gradually add warm water and knead to form a soft, smooth dough. Cover with a damp cloth and rest for 10 minutes.
3. Divide dough into 4 equal balls. On a lightly floured surface, roll each ball into a 6-inch circle, about 1/8 inch thick.
4. Heat a tawa or non-stick skillet over medium-high heat. Place a rolled bread on the hot pan. Cook until bubbles appear on the surface, about 30 seconds. Flip and cook the other side for 20 seconds.
5. Press gently with a spatula to encourage puffing. Flip once more and cook until golden spots appear. Remove from pan and brush with ghee if desired. Repeat with remaining dough.

Tips

• Serve warm for best texture.
• Can be stored in an airtight container for up to 2 days; reheat on a skillet before serving.
• For a softer version, use half whole wheat and half all-purpose flour.

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