If I am making coconut curry or butter chicken, I know my kids will clamor for this soft, puffy bread! It is easy to put together and really makes the meal even more delicious.
Makes 10-12 pieces of bread (~4 to 5 inches in diameter)
Ingredients
- 1 tsp sugar
- 1/2 c warm water
- 2 1/4 tsp active dry yeast
- 2 1/4 c all-purpose flour
- 1/2 c plain Greek yogurt
- 1/2 tsp kosher salt
- 1 TBSP olive oil
- more oil for the skillet
- 3 TBSP melted butter
- flaky sea salt and parsley or cilantro for garnish
Directions
- In a mid-sized bowl, combine the sugar, warm water, and yeast; allow to bloom (get foamy) for around 10 minutes. Meanwhile, in a separate large bowl, add the flour, salt, yogurt, and oil. After the yeast mixture has bloomed, add it to the large bowl with the flour mixture. Using a fork, combine all of the ingredients together into a dough; knead for a few minutes and then cover the bowl with a towel and allow to rise in a warm spot for about 45 minutes to 1 hour.
- Sprinkle a clean countertop or pastry mat with flour, to prevent dough from sticking. Form 10-12 dough balls (about 2" in diameter) and roll them out with a rolling pin on the prepared surface.
- In a cast iron skillet over medium-high heat, add a small amount (~1 TBSP) of oil; once it is hot, use tongs to add 2 to 3 of the rolled out dough balls to the skillet. I like to quickly swirl each piece through the oil on both sides first and then leave it on one side for about 2 minutes and then flip it to the other side for another minute or so. The bread will puff up, get golden brown, and have a few dark spots as well.
- Once done, remove the pieces to a clean plate and brush both sides with the melted butter, a pinch of flaky sea salt and parsley/cilantro garnish (if using). Repeat this process until all pieces have been cooked and seasoned. Serve warm and enjoy!