I love bread! I love bread so much that I rarely make it. You see, that warm
baking-in-the-oven smell that bread emits is just too irresistible. If I make a loaf, I eat a loaf...before the end of the day. Lately I've been enamored by flat breads. They are found all over the world. It seems every country has one, or two, or three. This recipe I've been working on since I tasted a grilled flatbread we bought frozen at an Asian market. I still haven't mastered a replication of that one, but this is a version that works for me. I can make a small amount for dinner in a short period of time, and when I've eaten my share, it's gone, and I haven't gained another pound. This is a fusion type flatbread that starts out with an Indian style puri dough, using a Chinese style roll as in scallion bread, and then grilled on the stove-top grill pan. It works wonderfully on an outdoor grill too. It's a great accompaniment to all things grilled. Today I had it for lunch along with a healthy salad. See....balance, and portion control! I'm learning.

Step 1: Gather Ingredients

makes 4
prep time: 30 minutes or less

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoons baking powder
1/2 teaspoon salt
3-4 tablespoons coconut oil, divided
1/3 cup warm water

1 large or 2 small cloves garlic, finely minced
Yes, just use 1 cup all-purpose flour. You may need a bit less of the water. It will be very similar to a flour tortilla. You could also substitute butter for the coconut oil, if you desire. Enjoy!
Hello! <br> <br>Can I leave out whole wheat flour ? <br>I don't have whole wheat flour at home, but I really want to try make some of these. :) <br> <br>I guess I have to use 1 cup all purpose flour then, if I can leave the whole wheat out. <br> <br>Thank You for your advice in advance! ;)
Looks great - will be trying :)
Sounds delicious! So you flatten it, roll it up, and then flatten it again? Is that just so you can chill it easier?
Yes, the first flattening is to add the oil and garlic. It creates layers of fat between layers of dough such as in puff pastry or croissants. Adds to the texture of the final product.

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