does anyone have a recipe for indian bread or flat bread that does not use yeast?

NAVAJO & PUEBLO INDIAN FRY BREAD

Yield: 1 Servings

4 c White flour

1 tb Baking powder

1 ts Salt

1 1/2 c Warm water

1 c Lard for frying (or your

-choice of oil)

Mix dry ingredients together. Add warm water to dry ingredients. Knead

until dough is soft and elastic and does not stick to bowl. (If

necessary, add a little more warm water. ) Shape dough into balls the

size of a small peach. Let these sit for 15 minutes. Pat out a bit,

pinch edges and then pat back and forth by hand until dough is about

1/2 to 3/4" thick and is round. Make a small hole in the center of

the round. Melt lard in a heavy frying pan. Carefully, put rounds

into hot fat, one at a time. Brown on both sides. Drain on paper

towels. Serve hot.

Parathas recipe Ingredients:

For Paratha Dough (atta):

Wheat Flour 2 Cups

salt 1/2 tsp

oil

Ghee/butter/Margarine 1/2 cup

water

Method:

If using Butter bring it room temparature.

Mix flour salt & required water to make a dough consistency.

Rub oil over & knead it soft .Let it rest for an hour.

With a help of a rolling pin take a lemon sized dough .

Roll it to a a small round & apply some butter /ghee to it.

Fold into two again fold the same. Start rolling to form a triangle.

Heat a flat pan ,when it gets hot add the paratha and let it cook for a minute.

When it starts to get small bubbles turn around & add a small teasp of oil

around the paratha. When the brown spots appear take it out & keep it in an in a covered box & serve.

Chapatis (Indian flatbread) are the perfect accompaniment to most Indian dishes. Learn how to make them with this step-by-step photo tutorial on making Chapatis. Don't be fooled by the number of steps there are in this tutorial because making a single Chapati from start to finish, takes 1 1/2 to 2 minutes at the most! Chapatis are not difficult to make but the old saying "Practice makes perfect" was probably written for them.

All you need is:

2 cups wholewheat flour

Water (Using yoghurt or milk will give you super soft Chapatis! See tip below)

Salt to taste

2 tbsps vegetable/ canola/ sunflower cooking oil

This recipe makes roughly 12 Chapatis.

Naan, or Indian Flatbread

Ingredients

1 cup flour, all-purpose

1 package yeast, active dry dry

2 teaspoons salt

1 cup water hot

1 cup buttermilk or yogurt

1 each egg room temp

2 tablespoons vegetable oil

1 tablespoon honey or sugar

2 1/2 cups flour, all-purpose

1 x butter melted, optional

Directions

Combine 1 cup flour, yeast, and salt in a mixing bowl.

Stir in water, buttermilk, egg, oil and honey.

Beat until smooth with an electric mixer.

Stir in enough remaining flour to form a soft, sticky dough.

Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.

Knead until smooth and elastic, but still soft (3 to 5 minutes).

Place in an oiled bowl; turning once to coat top of dough.

Cover; let rise until double in bulk (about 45 minutes).

Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round.

If desired, brush with melted butter and sprinkle with garnishes.

Set on baking sheets.

Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.

Well these all recipes are of different types of Indian Flat Breads & without yeast.Hope u like them.

*Naan (No Yeast)

SERVES 4 -6

4 cups white flour (Maida)

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

1 tablespoon sugar

1 egg

4 tablespoons oil

1 teaspoon cumin seed

Sift the flour, salt and baking powder into a bowl and make a well in the middle.

Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

Pour this into the center of the flour and knead adding water if necessary to form soft dough.

Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

About half an before the naan are required, turn on the oven to maximum heat.

Divide the dough into 8 balls and allow rest for 3-4 minutes.

Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

Shape each ball of dough with the palms to make an oval shape.

Bake the indian bread naan until puffed up and golden brown (5 min). Serve hot.

*Sesame-Semolina Flatbreads

Yield: 12 large flatbreads

150 g flour

150 g semolina

22 g (2 T.) black sesame seeds

6 g (1 t.) salt

170 g lukewarm water

olive oil for brushing

coarse Kosher salt for topping

Preheat the oven, with baking stone, to 450F.

Mix flour, semolina, sesame seeds, and salt in a medium bowl.

Add water are stir to incorporate into the dry ingredients.

Turn dough onto an unfloured counter and knead for 3 minutes. Cover the dough and let it rest for 15 minutes.

Knead for another 2 minutes. Cover and rest for 20 minutes.

Divide the dough into 12 or more pieces and form them into balls.

Cut a piece of parchment paper the approximate size of your baking stone

Roll a ball of dough through a pasta roller, starting with the thickest setting and adjusting the thickness setting down with each successive pass, to the desired thinness. Alternatively, roll out as thin as possible with a rolling pin.

Place the rolled flatbread on the parchment. Repeat with as many flatbreads as will fit on the parchment.

Brush the flatbreads lightly with olive oil and sprinkle with a small pinch of Kosher salt.

Transfer the breads, parchment and all, onto the stone. Bake until the edges are nicely brown and rippled, and the tops have golden brown patches, about 3 – 4 minutes.

While one batch is baking, roll out the next batch.Cool on a wire rack. Break into pieces to serve.

*Chicken Paratha (Indian Flat Bread Stuffed With Ground Chicken)

8 -10 parathas

500 g plain(wheat) flour

100 ml milk

100 ml water

10 g baking powder

1 egg

50 ml ghee/butter

salt, to taste

---for the stuffing---

210 g ground chicken

100 g potatoes, boiled, grated

20 g coriander leaves, fresh, chopped

150 g tomatoes, chopped

20 g green chilies, chopped

10 g garlic, chopped

50 ml ghee/Butter

salt, to taste

Knead together the flour, ghee( Or Clarified Butter), egg, baking powder, water, milk and salt.

Divide the dough into equal-sized round balls.

Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).

To prepare the filling, heat the ghee in a frying pan, and saute garlic till light brown.

Add the mince and green chillies and saute till the mince is cooked.

Add the remaining ingredients for the stuffing and mix till the stuffing is dry.

Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc.Bring the edges together and seal.

Gently shape it back into a ball.Roll out each ball into a disc 1/2 inch thick.

Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.

Drizzle a little ghee or oil all over.Serve hot.

* For More U can watch this video link it will help u a lot.

http://www.youtube.com/watch?v=shddolr1ZFc

ENJOY :-)

in case you do no longer use yeast, you ought to use baking powder or soda. seem up recipes for soda bread, and there are some beer breads that don't use yeast. they often have cheese in them, the beer contributes some flavour, and you will upload garlic or different seasonings to any bread.