Indulge in the heavenly delight of Indian Frybread – a crispy, yet pillowy creation that's like a warm hug for your taste buds! It's a recipe that takes your taste buds on a delightful rollercoaster, with its golden-brown, puffy goodness.
The benefits? Well, it's versatile; pair it with spicy Chole for an explosion of flavors, or drizzle honey for a sweet treat. It's a crowd-pleaser, a comfort food, and an absolute must-try. So, what are you waiting for? Get ready to savor the magic!
Ingredients
- 2 cups All-Purpose Flour (Maida)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 2 tablespoons Yogurt
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- Water, as required
- Oil, for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Mix these dry ingredients well.
- Add the yogurt into the dry ingredients. Start kneading the dough, adding water gradually as required.
- Once the dough comes together, knead it for about 5-7 minutes until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for an hour. This will allow the dough to rise and the gluten to develop, resulting in soft and fluffy frybread.
- After an hour, divide the dough into equal-sized balls (about the size of a golf ball).
- Heat oil in a deep frying pan. While the oil is heating up, roll out each ball of dough into a thin, round disc.
- To test if the oil is hot enough, drop a small piece of dough into the oil. If it floats to the top almost immediately, the oil is ready.
- Carefully slide the rolled dough into the hot oil. Press gently on the dough with a slotted spoon to help it puff up.
- Fry the bread until it turns golden brown on both sides.
- Remove the bread from the oil using a slotted spoon and drain it on paper towels to remove any excess oil.
- Serve your Indian Frybread hot with a side of Chole (spicy chickpea curry) or simply with a drizzle of honey or a sprinkle of powdered sugar.
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