Assorted Breads Recipe

Make the dough

In a large bowl combine 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Add 2 tablespoons oil. Gradually add about 1 cup warm water and mix to form a soft, slightly sticky dough. If dough feels dry, add up to 2 tablespoons milk or water. Knead for 8–10 minutes until smooth and elastic.

Rest the dough

Coat the dough lightly with 1 tablespoon oil, cover with a damp cloth or plastic wrap and let rest for 30–45 minutes at room temperature. Resting relaxes the gluten and makes stretching easier.

Divide and shape

Divide dough into 8 equal balls (about golf-ball size). Keep covered so they don't dry out.

Roll and layer

On a lightly oiled surface, take one ball and roll it out very thinly into a rough rectangle or circle (as thin as you can without tearing). Brush the surface lightly with ghee or melted butter (about 1/2 tsp). Starting from one edge, fold or pleat the dough into tight accordion pleats (or roll into a loose log and coil into a spiral). Tuck the end underneath to form a flat round. Repeat with remaining balls, keeping them covered.

Final rolling

Press each coiled piece gently and roll out into a 6–8 inch round, using light flour as needed. The layers inside will be visible if done correctly.

Cook the parotta

Heat a heavy skillet or griddle over medium-high heat. Place rolled parotta on the hot skillet. Cook for 1–2 minutes until light brown spots appear, flip and smear a little ghee or oil on the cooked side, press gently and cook the other side 1–2 minutes until golden and cooked through. For extra flakiness, press gently with a spatula to separate layers while cooking. Cook remaining parottas similarly.

Finish

Stack cooked parottas and brush with a little more ghee if desired. Serve hot.

Make and rest the dough

In a large bowl combine 3 cups whole wheat flour and 1 tsp salt. Add 1 tablespoon oil if using. Gradually add about 1 cup warm water while mixing until a soft, pliable dough forms. Knead 6–8 minutes until smooth. Cover and let rest for 20–30 minutes.

Divide and roll

Divide dough into 10–12 equal portions (about lemon-sized). Roll each portion into a smooth ball and flatten slightly. Dust lightly with flour and roll each ball into a thin circle about 6–8 inches in diameter, turning and flipping to maintain an even thickness.

Cook on skillet

Heat a tawa or heavy skillet over medium-high heat until hot. Place one rolled chapathi on the hot surface. Cook until small bubbles form on top and underside has light brown spots (about 30–45 seconds). Flip and cook the other side 30–45 seconds. Optionally apply a few drops of oil or ghee around edges and press with a cloth or spatula to encourage puffing. If using direct flame, you can puff the chapathi over the flame for a few seconds. Cook until both sides have golden brown patches but remain soft.

Keep warm

Place cooked chapathis in a covered container or wrapped in a clean towel to keep soft. Repeat with remaining dough.

Activate yeast

In a small bowl combine 1 cup warm water (about 105–115°F / lukewarm), 1 tsp sugar and 2 tsp active dry yeast. Stir and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Make the dough

In a large bowl mix 3 cups all-purpose flour and 1 tsp salt. Add 1 cup plain yogurt and the foamy yeast mixture. Add 2 tablespoons oil or melted ghee. Mix to form a soft, slightly sticky dough; add a little extra water or flour if needed to achieve the right consistency. Knead for 6–8 minutes until smooth.

First rise

Lightly oil the dough, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Divide and shape

Punch down the dough and divide into 8 equal portions. Roll each into a ball and let rest 10 minutes.

Roll out naans

On a lightly floured surface, roll each ball into an oval or teardrop shape about 1/4-inch thick and 6–8 inches long. If using toppings, brush with a little water or melted butter and sprinkle nigella or sesame seeds; press gently to adhere.

Cook naans (stovetop/skillet method)

Heat a cast-iron skillet or heavy pan over high heat until smoking hot. Place a rolled naan on the skillet. Cook 1–2 minutes until bubbles form and underside has charred spots. Flip and cook the other side 1 minute, pressing gently with a spatula. For extra char and quick puffing, hold the naan with tongs and expose briefly to direct flame if available. Brush finished naans with melted butter or ghee.

Alternative: Oven or broiler method

Preheat oven with a pizza stone or heavy baking sheet at highest temperature (500°F / 260°C) and use broiler if available. Slide rolled naan onto the hot stone or sheet and bake 2–4 minutes until puffed and charred in spots. Brush with butter/ghee and serve.

Serve

Keep cooked naans wrapped in a towel to stay soft until serving.