This popular flatbread is perfect for taking some of the edge off of spicy dishes, but it’s also great for soaking up everything on your plate.

This recipe is part of the EQ at the Party Source dinner, A Do-Ahead Indian Dinner Party from the Grill.

Cookware/Chef’s Tools Needed

• measuring cup
• measuring spoons
• large bowl
• food processor
• rolling pin
• sifter

Ingredients
Ingredients available at the Party Source are listed in parentheses.

• 1-½ cups flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup plus 3 tablespoon plain yogurt, not lowfat
• ¼ cup goat cheese (Capriole 4-ounce – in the Cheese case in Aisle 1)

Instructions

• Sift flour, baking powder and salt into a medium bowl. Transfer to a food processor fitted with a plastic blade.
• Add yogurt and goat cheese; process several minutes or until dough is smooth and elastic.
• Place in a greased bowl; cover and let stand for 2 hours (dough will not rise)
• Spray grill with no-stick spray; heat grill to medium high heat.
• Turn dough out onto lightly floured surface; divide into four pieces. Form each piece into a ball; roll each into an 8-inch round.
• Grill until brown spots appear over all over the bottom side, about 5 minutes.
• Turn and grill until 2nd side has brown spots, about 5 minutes more.
• Cut into wedges; serve.

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Tags: bread, indian

This entry was posted on Friday, June 1st, 2007 at 10:47 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.