I feel the necessity to continue with this awesome recipe to go with my last post, the flavorful Ghee. And with the stubbornness of being healthy, I sneak in some whole-wheat flour. The verdict? Whole-wheat rules. —FrancesRen
active dry yeast
of baking soda
2 1/2 tablespoons
extra all-purpose flour for rolling
Garlic and Cilantro Ghee
ghee, room temperature
medium garlic cloves, chopped finely
In This Recipe
Dissolve active dry yeast in lukewarm water and sugar and let it sit for 10 minutes, until the mixture becomes frothy.
In another bowl, add flour, salt and baking soda; mix well.
Drizzle the oil and yogurt into the flour mix; with hands, mix until dough becomes crumbly.
Add the foamy yeast mixture, kneading into soft dough. *If dough is sticking to the fingers, add tbsp of flour at a time, until dough is smooth and collectively forms into a ball, 2~3 minutes.
Cover the dough and keep in warm place for 3~4 hours, until double in volume.
Pre-heat oven to 500 degrees with pizza stone, at least 30 minutes before baking.
In the meantime mix together the garlic and cilantro ghee and set aside for brushing.
Generously flour the work service, rolling pin, and your hands. Roll out the dough onto work service and knead for 2~3 minutes; roll the dough into a snake-like shape and equally divide the dough into six parts.
With a rolling pin, roll each individual dough into an 8-inch oval shape. Dust with more flour if needed to.
Bake until air bubbles rise, and dough puffs up, around 5~7 minutes.
Brush generously with garlic and cilantro ghee and cut into 4 pieces.