英国威廉希尔

layered yogurt flatbreads

多年来,我一直在通过遵循杯酸奶,面粉的情侣杯,适量的盐,脂肪和水的松散式的酵母酸奶大饼食谱(有时也被称为无酵母烤饼)的变化所吸引。英国威廉希尔有时还有发酵粉,有时不是。它捏合在一起,你会一个yeasted面包面团,并静置约30分钟,有时一个小时,在此期间发生转换和面团变得有弹性和光滑,很可爱的工作着,像一个刚开业的CAN播放,卫生署。Once rolled thin, they’re pan-fried, and look, they’re fiiine. But they’re never as good as I want them to be.


加入酸奶干配料 揉成光滑球 让休息 分入八分

用酵母稀少,我决定在我们的日子里面早重温这些小面包干,看看我是否能取得进展与他们使用葱油饼作为我的向导。葱油饼的核心[和更新,增加,其他扁面包如parathas,parottas,烤肉canai和malawach]也是一种简单,无酵母,面团,揉也离开你滚出去前休息。但是,而不是油炸他们马上,你刷上了油,香葱(用于葱油饼)洒他们,并滚动煎饼纳入一个紧密的雪茄,然后雪茄成蜗。伤口面团这种蜗牛留给歇着,然后卷成最终的煎饼。面粉和油帮助的隐藏层的多层电梯和独立成片状层为你炒煎饼。而这种分层,原来,是我的一维酸奶扁面包失踪到底是什么。

brush very thinly with butter or oil roll into a cigar 可以与你的空碗覆盖它们 ready to roll after second rest

从外面看,它们看起来像任何其他嫩,弹性的大饼,但你撕片脱落,内手风琴出现。而飘荡黄油空气。他们放气较快,但保持膨化(当你做饭休息,或者如果你希望他们重新加热)的烤箱300度。And since this is one of the first recipes I worked on with a full apartment of noise vs. the relative peace of my Before work life — when I’d work on things throughout the afternoon and share at dinner — I had a lot of live commentary like “These are good!” And “I want more!” and “Wow, so puffy!” And “When are going to make them again?” Thus, you could call this a pre-approved recipe. I can’t wait to see how yours come out.

they puff while they fry layered yogurt flatbreads layered yogurt flatbreads layered yogurt flatbreads

Previously

Six months ago:White Bean Soup with Crispy Kale
One year ago:姜焖肉丸椰肉汤
两年前:图牛顿Cripsy Tofu Pad Thai
三年前:燕麦树皮
Four years ago:Caramelized Brown Sugar Oranges with YogurtPotato Pizza, Even Better
五年前:为什么你应该总是吐司你的坚果(请!)Obsessively Good Avocado-Cucumber Salad
Six years ago:Dark Chocolate Coconut Macaroons烤鸡蛋菠菜和蘑菇威廉希尔网上娱乐
Seven years ago:Spinach and Smashed Egg Toast蜜蜂蜇蛋糕
Eight years ago:Over-the-Top Mushroom Quiche香蕉面包绉蛋糕奶油
九年前:Blackberry and Coconut Macaroon Tart
Ten years ago:Baked Kale ChipsAlmond Macaroon Torte with Chocolate Frosting
十一年前:朝鲜蓟,橄榄Crostini巧克力焦糖饼干
Twelve years ago:春天PanzanellaLemon Yogurt Anything Cake
Thirteen years ago:Arborio Rice PuddingGnocchi with a Grater

分层酸奶扁面包

  • Servings:8 flatbreads
  • 资源:英国威廉希尔
  • Print

堆这些小面包干用一个简单的沙拉,鸡蛋,蔬菜炒,或吃他们作为我的孩子做的,温暖来自泛在上面一点点额外的黄油。随意使用这个配方为其他口味的跳板 - 大蒜,药材,或香料。

更新6/5/20:What I’m learning from your comments is that yogurt varies widely in how loose it is and if yours is on the wetter side, you may not need any added water here. So, I am updating the recipe to only add water as needed. I hope this resolves any issues with sticky dough. Stick dough is fine when it first comes together — the goal, in fact — but it should absorb and become easy to roll as it rests; check my pictures of each step for reference.

  • 2杯(260克),通用面粉,加上更多的轧制
  • 2 teaspoons kosher salt (I use Diamond, use half of another brand, here’swhy)
  • 1茶匙发酵粉
  • 1 cup plain, full- or low-fat yogurt (Greek or regular)
  • 2至4汤匙水
  • 4汤匙熔化,无盐黄油,橄榄油,椰子油,或酥油(用于组装)

制作面团:将面粉,盐和发酵粉在一个大碗里。Add yogurt and [updated to edit] stir to combine — you’ll have to mash it a bit to get it mixed in. If needed, add water, 1 tablespoon at a time, stirring thoroughly to combine, until flour-yogurt mixture forms large clumps. For plain, non-Greek yogurt, you might need 2 to 3 tablespoons of water total; for Greek, you might need up to 4 tablespoons; for a thinner or homemade yogurt, you might need no water at all. Mix as best as you can with a spoon and then, if you can reach your hands into the bowl, use them to bring the dough together into a rough ball. Transfer — along with any unmixed bits — to your counter and knead into a smooth ball, about 1 to 2 minutes. Lightly flour a spot on the counter, place the ball of dough on top of it, and upend the empty bowl over it. Let rest for 30 minutes.

图层面团:分割面团分成8个楔子。一次处理一个工作,很淡然面粉的柜台推出成圆或椭圆形薄,因为它会去 - 通常大约6“的直径。2茶匙黄油或机油薄刷。面团辊远离你到一个薄壁圆筒,然后绕每个气缸成线圈(它看起来像一个侧身蜗牛)。放置在一个洒些粉斑和盖面团背面的每个线圈,休息另外15至20分钟;面团的残片重复。

加热烤箱到300华氏度,并有一个大的烤板准备就绪。(小面包干完全煮炉,但你可以让他们温暖和烤箱轻轻膨化)。

Cook flatbreads:Working with one coil at a time, roll into a thin round (about 5″). Brush the top with more butter, you can be a bit more generous here. Repeat with as many flatbreads as you think you can fit in your pan; leave the remaining coils continue to rest, covered.

在热身中低热量的油炸锅。翻转大饼黄油面朝下到锅,煮,直到深金黄色的下方,约5分钟。刷上更多的黄油,因为它厨师在第一面上,然后翻转并继续煮,直到第二个相同的深金黄色。转移到烤箱烤盘和地方要注意保暖。继续执行剩余的线圈和小面包干这个过程。

提前做好:这些分层酸奶扁面包放在冰箱里完全保留;我包矿箔。复温在300度的烤箱约10分钟。

LEAve a Reply

Your email address will not be published.Required fields are marked*

New here? You might want to check out thecomment guidelines在协调。

326 comments onlayered yogurt flatbreads

    1. M

      是。I do these all the time. Don’t cook them through all the way. Even if you do it should be fine. Wrap them tightly and store them in a ziplock bag with as much air removed as possible. Warm it up on a griddle on the stove.

    2. MARIA VALLE

      我的天啊!现在我在做这些权利......,他们是令人难以置信!我怎么没把它们都吃掉(我自己)?
      他们是方便和乐趣,使......而转向了华丽的:))
      谢谢你,德布!♥️

    1. deb

      I would use a scallion pancake recipe with flour and water, not this. Yogurt makes a stretchier, less crisp dough. I merely used the scallion pancake method to create more layers.

      1. 一月e

        希望我有看到此评论尝试之前!添加大葱没有工作。该大饼刚刚横空出世密集,真重以w不那么令人愉快的酸奶味葱。我想试试这个大饼再次以正确的方式(不大葱),但将不得不等待该内存先褪色。这是一个真正成功的实验。

        1. Betsy

          简,我很感激你试过,因为我想这样做的一样!德布,谢谢你一直是在评论中如此活跃!

  1. 姐姐林恩

    This is a lot like parathas (an Indian flatbread) If you scrunch them up slightly after frying them you release the steam on the inside and it keeps them crispy. I’ve never made the yogurt variety. I am eager to try it!

    1. Yup, I’m Indian and my first thought reading this was, “Congratulations Deb, you invented paratha!” (No snark intended — it’s great seeing this technique and these delicious breads spread to new audiences.)

  2. 艾米莉Myers

    我可以用酸奶和酸奶没有使这个?我想象中的味道是轻度油腻的,但我不知道这是否意味着我需要更多的发酵粉。谢谢德布!

    1. 詹妮弗

      来到这里只是这个问题。我不能去商店只是希腊酸奶,但现在我真的需要让这些!

        1. 克里斯汀

          有没有人试图使这些与GF 1:1吨的面粉?拼命想找到任何好的GF面包食谱 - 我错过了这么多!!!!英国威廉希尔

        2. Paige

          Deb,
          I’d like to make these for Mother’s Day breakfast but time is an issue. Can the dough be prepared on Friday for Sunday breakfast? If not, is the reheated method as good as fresh?
          感谢多年来灵感。
          Paige

        1. 艾莉

          Made these tonight (paired with Chris Morocco’s shawarma tofu recipe) and they were SO delicious. I struggled a little bit with having them separate back into the coil shape while cooking, but that didn’t affect the taste or texture. Thank you!

          1. 大小姐

            I’m obsessed with Chris Morocco’s shawarma tofu! I’ve been making it with seitan; it’s delicious. Definitely going to do this pairing today!

      1. Karen

        刚做这些。它们很美味。我做了几个替代的,因为隔离!因为我们都足以曾在乳品交付走运,我们一直在做我们自己的酸奶和鲜奶油“之前的时间。”只有不到一杯酸奶,所以用鲜奶油突破它关闭。二手各占一半白石材地面全麦面粉。加到8一些肉桂糖4黄油一起。所有精彩!所以这个食谱似乎是稍微柔性的检疫烹饪食谱!谢谢,德布!

    1. 朱丽叶

      Deb的街车鸡!我丈夫最喜爱的食物。我不知道这是否是在博客上,这是她第二次食谱。

  3. 大小姐

    谢谢德布!我们是从软皮塔并不能拿到手酵母。我的挑剔四岁就会亮起来,当她看见这些!你是一种幸福。

      1. Lisa

        只是做这些,他们是如此美味!我们有他们吃素的红咖喱汤。我使用了大约7T黄油total- 4T滚动他们和3T烹饪之前。我们一定会经常做这些。

        1. LN

          Can second this – made using all whole wheat flour and they’re quite good. Would probably be a little less dense/chewy with AP, but they’re still worth making if you only have whole wheat!

          1. MBJ

            Can these be made with non-fat yogurt?
            (And I’ve just discovered the joy of Bollywood movies in quarantine, so I’m excited to try something akin to the breads I hear about!)

  4. 普里西拉

    I’ve never tried it with yogurt in the dough, but otherwise, this is very similar to the north Indian lachha paratha (usually made with a mix of whole wheat and all purpose flour) or the south Indian malabar parotta (usually made with just all purpose flour so it’s stretcher, and sometimes with an egg added in for richness). Another small difference: you usually fold the rolled out dough into long narrow pleats to get to the long cylindrical shape, before then rolling into a snail and pressing out into the flat circle again. You get even more layers that way. Also, you crush it up lightly once you finish frying, as it stays crisper that way. You should watch street vendors twisting and crafting parotta at speed — it’s a stunning process. Also, a fabulous street food option is to then stuff them with a filling, for kathi rolls. Anyway, will try the yogurt version to see how that tastes or feels different. Thanks for bringing some of the taste of home into the smitten kitchen!

    1. 普里西拉

      Oh also, we don’t use any baking powder for paratha. But oil is put into the dough to make it softer and more pliable. Now I’m really curious to see the effect of yoghurt instead.

      1. Monorina

        As someone else also added, my mum and granny make laccha porota with yogurt to tenderize it and give it a nice tang!
        她还总是(与酥皮面团有点像)的复合体并将其卷成三角形(始终味道比轧制成任何其他形状,这样更好)

        1. 弗朗索瓦丝

          你可以做的椰子酸奶?否则,由于乳业是不可或缺的这个特殊的食谱,我会做别的事情。也许采取葱油饼配方,只是省略了葱?

      2. C

        This was delicious! My three year old loved making “bread snails.” We ran out of plain Greek yogurt and used half Greek, half lightly sweetened maple yogurt, and no one complained about the hint of sweetness.

      1. Hannah

        我用自发粉之前所做的杰米Oluver版本,你需要少了很多面粉。也许1-1.5杯。这是一个不同类型的面粉,它需要的是少吸收所有的酸奶。我发现,它仍然需要多一点发酵粉获得成品一致性好。我肯定期待着尝试Deb的版本!

      2. 玛西娅

        These look great for the yeast deprived, and would be perfect with your chicken
        咖喱我在检疫作出3次的配方。

    1. Ran out of all purpose and used self rising. Like a previous comment said, you’ll need less flour in general but to me, it just mean I needed less flour for rolling. typically I need about 1/4-1/3 more flour to roll and will self-rising I only needed about a Tbsp.

    1. Sammi

      嗨!我能够回报我用酸牛奶做这些(第一我紧张它通过干酪),并没有额外的水。原来美味与酷似Deb的照片!

  5. 谢丽尔

    OMG – I had something like this at a university cafeteria in China but could never find a decent recipe from a trustworthy source. In my version (which will happen TONIGHT after work), they will have a bit of sugar in them, just like the ones in Jilin.

  6. JP

    Would you say these roll out easily with just the short rests? Most sort of “flat breads” I have tried to roll out (naan, tortillas, etc.) really do much better if I let the dough have an over night rest in the refrigerator. If not, sometimes the dough will not roll out into the size and shape I need and it is so frustrating! I hate trying to roll out a flat bread to only see it snap back and not roll out as it should. It can even be difficult with an over night rest. Please advise.

    1. deb

      你绝对可以给它更多的时间,但我不会给它少。我会考虑这些容易滚动的最小值。这么说,我不认为他们以往任何时候都更需要比第一休息一个小时。

  7. Stephanie

    Deb,推出后线圈和刷牙with oil or butter, do you roll them up to form coils, again? It looks like you do in the insta story…

    1. deb

      否,如果是的话,哎呦,我分享了错误的幻灯片。我曾尝试一对夫妇带双辊,但我没有发现,更令人印象深刻,事实上,该层是只是一点点额外的工作更小的层次感。我的意思是,他们是好吃的,我只是不觉得有必要和视频编两者兼得。

      1. aphyman

        我在同一时间与cup4cup使这些,因为我所有的通用面粉(我的搭档是谁GF)制成。广发那些不软如糯米版本,但他们没有工作了,仍然很好吃。他们也有点难以卷成卷。

    1. Frances

      我试图用我的自制酸奶(法式风格),使这个并结束了一个潮湿,粘得一塌糊涂。我甚至不能有额外的面粉:(想知道我做错了什么挽救它...也许太多液体?会尝试下一次没有水,或者可能使用商用酸奶。

      1. 伊丽莎贝丝

        I think there may well be some thickening agent in commercial yoghurt which is affecting this – I posted to very similar effect below about my experience using our homemade yoghurt (total disaster!) and I now see that there are a few people who’ve had the same experience.

    1. deb

      我认为,在物体表面上均匀的接触肯定有助于在这里得到正确的质感。但是,如果您有酵母,我有烤酸奶扁面包的配方William Hill橄榄球 。顺便说一句,我该食谱计划一直是...这些!但我跟他们从来都是不快乐(直到我与他们在本月取得了进展,如上面所讨论的),所以我结束了使用酵母。

    2. 人Shereen

      I love your blog and recipes!
      So this particular recipe is exactly the one my Indian mother taught me and her mother before that and so on. It is a very traditional paratha from the Indian sub continent. Yes, often yogurt is added. But the cigar/snail, let the dough rest portion- that is EXACTLY how millions of Indians have been making parathas for centuries.

  8. Bridgit

    Thank you for reminding me that I want to make scallion pancakes. We have enjoyed many of your recipes during this “inside time” and your writing always bring joy. An almost complete baked Alaska is in the freezer and the 11 year old is excited to make her second meringue.

      1. Katy Newton

        These are exceptional and very easy to make. I made them in my cast iron pan, which was slightly temperamental but the darker (*ahem* blackened) one and the lighter (*ahem* only just cooked) one tasted just as good as the two perfectly coloured ones. We had this with some reheated home-made curry but they would be great with pretty much anything that you would normally dip bread into or have bread on the side of.

  9. 阿曼达

    这些看起来棒极了,只是想知道如果我可以用全麦面粉(因为这是所有我能找到)的AP - 将我可能需要多一点的水分?我没有用全麦面粉的工作很多。

    Thanks, as always your recipes are my happy place & since we’ve been home with no where to go my kitchen game is on a new level.

    1. 伊丽莎贝丝

      I used whole spelt (it’s what’s on hand) and I had an extremely sticky mess, even with adding another few tablespoons of flour in and flouring liberally when I rolled. I would suggest starting out with the minimum amount of water and then adding by teaspoon to get a smooth, not sticky, dough. My sticky mess still ended up tasting like dough fried in butter and had some layers to it, so that’s no bad thing!

  10. Fredda摩天

    看到这个食谱,并认为他们将是完美今晚的晚餐。其次配方完全一样的......。那些层是晶圆厂!我做了他们在一个铸铁锅,但下一次,因为我有点挣扎,让他们里面煮熟他们得到了在外面超级天黑前我会用不粘煎锅。这就是说,我想既然我会重新加热烤箱他们将最终会被完美的,当我为他们服务BC他们只是一点点嫩。我爱,我总是手头上有这些成分,他们这么快就走到了一起。

  11. 林赛

    第一次他们得到推出,你刷每一个与2茶匙黄油,或者是2茶匙黄油,8之间分配?起初我还以为这是第一次,但基于黄油的总量,它可能是第二?

    1. deb

      哎呀,我可能已经添加错误的。你有1个刷牙2T的黄油或油。你会发现你不能真正使用更多的,因为它不是一个吸水的面团。

  12. Stephanie

    It’s cold snap here in Sydney. As there’s no yeast, can I rest dough on a marble bench or should I rest in oven that has proofing setting? Thanks

  13. Kim Moore

    这些都是美味。I made them to go with homemade chicken noodle soup tonight. I added a very generous amount of garlic powder to the dough, but otherwise, was spot on. The family LOVED them. Thank you!

  14. 莎拉伊丽莎贝丝Epton

    高超!刚才他们。我以为他们是太fussy-涂刷黄油?滚出来两次?卷取他们 - 但他们真的很快走到了一起。他们SOOOOO好直客扒炉,我敢肯定,他们以后会是令人愉快的。

  15. 希望

    Just made these for dinner and they were amazing!! You totally saved me from my dinner scramble; I made the dough and while it was resting sauteed some sausage with peppers and onions (and made a quick pan gravy/sauce). While they cooked I tossed together (hah!) an arugula salad and voila! Nobody could believe I pulled it together from our pantry so quickly (under 45 min start to finish, though I only rested the dough for 20 min). Instant classic; thank you so much for another amazing recipe. Hope you and your family stay happy and healthy :)

  16. Lisa

    只是做这些,他们是如此美味!我们有他们吃素的红咖喱汤。我使用了大约7T黄油total- 4T滚动他们和3T烹饪之前。我们一定会经常做这些。

  17. Queenette

    这是一个令人失望。我曾寄予厚望的它。我有变成真正的好很多平板面包食谱。英国威廉希尔我想试试这个,因为它看起来有趣。我是一个非常好的知识渊博烤,煮。其次方向一个T.他们没有做饭通过,并有关注过这个问题,但还是决定试一试。而是失望。

  18. Anna

    我从来没有出版后不久提出你的食谱中的一个。英国威廉希尔还有什么做我必须做的?我们喜欢这些,并不能停止进食。我与你扁豆红肠汤供应,它是在这个风雨交加的夜晚的完美结合。与往常一样,谢谢!为了保持我们的衣食和连接。

      1. AUD

        克里嘿,也许你可以了GF面粉量?你认为它会工作?我做了酸奶与前女友面粉面包,它变成了巨大的,并没有混乱,但它也是一个完全不同的配方,所以也许只是GF并不意味着是在这种情况下...

    1. 吕贝卡

      你好了厨房,英国威廉希尔我是如此的兴奋当我凸轮e across the layered yogurt flatbread recipe, because it looked simple & delicious, exactly what I’ve been craving.
      可惜的是,经过两次失败的尝试,我感到失望和沮丧:两次,面团是太粘工作,在所有。
      I’d be grateful for any suggestions/solutions.
      谢谢!

      1. deb

        Was it still too sticky after resting and rolling? You might find that your yogurt is thinner and that you don’t need the additional water. I based my measurement on common brands but if another tablespoon of flour is needed, it’s okay to add it.

        1. Jilly

          我认为,酸奶需要一点时间来吸收到面粉。我结束了一个过于湿面团,因为我判断,对水的需求,同时面团仍然在碗走到一起。接下来的时间一分钟后,我会等到如果先加水揉和。

          1. Patty

            I had the sticky dough issue and wished I had either floured the counter for the kneading or left out the extra tablespoon of water. The dough was still pretty sticky after the first rest period, but I combatted it with the floured surface. They looked wonderful after the second rest period. I had to up the temp on the cooktop to medium as they were taking forever to brown, so the second group of breads cooked up faster. They taste wonderful. By the way, I used light tasting olive oil instead of butter.

      2. Catherine

        我有同样的问题,所以我只是用椰子油及拉丝用我的手按片成认为扁圆形,然后投入油锅前,展平线圈时所用的方法相同。伟大的工作,是使这个印度菜时,我所看到的印度厨师做的。这是美味的,将是一个新的规则!

  19. Wensi

    Such a cool recipe! I hadn’t heard of adding yoghurt to this dough. If you take the yoghurt out, add a bit of oil to the dough, and add finely-chopped scallions, you get Chinese scallion pancakes :)

  20. I made these tonight. I did not let them rest as long as directed…but they were still very good. Thanks for another winner. They remind me of Navajo bread that I have made in the past. I think I will sub this in for the Navajo bread when I make Navajo tacos in the future. :)

  21. 艾娃

    嗨德布!我想建议,也许你调整的写法“刷切成2茶匙黄油或油。”此读我像2茶匙被刷到每个烤饼(这对于一些很湿面包上我的头两个辊起坐做!),但我想你可能意味着2茶匙黄油涂抹超过8个面包?谢谢!我爱你的网站!这些很美味!

  22. Keri

    因此,我们与广发面粉尝试这些(Bob的红磨房1:1)希望这将是非常美妙。我们做自制酸奶每周所以我们手头上的一切。可悲的是,他们是一个面团中心,香脆的边缘。它是面粉?难道我们没有把它们卷薄就够了吗?有什么建议?

    1. Eeka

      我发现,GF混音不吸收尽可能多的水,绝对尽可能多的奶油/油小麦粉。因此,或许不添加尽可能多的那些会有所帮助。
      此外,由于休息让面筋放松,所以面包铺开W / O回弹,我想像的休息时间,可以使用GF混合时被砍倒。
      祝好运!

  23. Fazila怀德

    让我们这个标签是什么,Paratha,其中印度/百人一直在做了几百年。我喜欢你的食谱。英国威廉希尔我甚至不介意你展示我们的食物,上面有你的漩涡。我不喜欢的是使它看起来,这是一个新的食谱世界。

  24. 梅根

    德布,我真的很喜欢你的食谱和我的长期读者,所以我英国威廉希尔希望你能采取与我写的最好的意图此评论。这是不是第一次,你已经出版了一本食谱几乎是相同的一个非常传统的南亚准备,但没有归属或信用卡在最初发布这一事实。As a South Asian, it’s really hurtful to see a (very well-meaning, i’m sure) white, American food blogger monetize a recipe that my my mom and grandma and generations of women in my family have been making for years in this exact manner without credit or reward. This, as many, many commentators have pointed out, is a paratha. The spiral-roll out technique isn’t something you created or invented; nor is adding yogurt to the dough to give it a subtle tang and levity. They’re both techniques that generations of South Asian women have perfected and passed on for generations, but without the same platform, visibility, or credit you’ll receive for this post. You said in an earlier comment on this page that your “research” didn’t turn up any references to naan or paratha– I find that really hard to believe, given that if you google “flaky flatbead” or “layered flatbread” the first bajillion recipes that pop up are for some version of a paratha. Even a tiny bit of good-faith research would have made that clear– which I’m confident you did, in fact do. I remember a similar issue around your recipe for what you initially called a “black lentil stew” or something that is, in fact, dal makhni– and again, it wasn’t until commentators called it out that you amended your recipe title to “punjabi-style black lentils.”

    One of the things I love about your cooking is how often it draws inspiration from other cuisines. All I ask is that you spend more time authentically crediting the communities you’re drawing from to create the recipes you call your own. In your own FAQ, you ask to be attributed even if the recipe you’ve shared is an adaptation of someone else’s to reflect the work you put into it. Please extend the same respect to the recipes and traditions you’re adapting as you ask for yourself.

    1. deb

      Hi Meghan — I’m sorry it has come off as disrespectful or hurtful but it could have been further from my intention. I did a tremendous amount of research on this and even spoke to a friend’s mom — she said she’d call this “yeast-free naan” and would make it if she was in a rush, but didn’t use baking powder or a spiraling technique — and didn’t come up with much. I found no breads that were all of these things at once: yeast-free, with yogurt, and baking powder, and spiraled, so I merged these things together to create my own. From the very first paragraph, I made no claim to inventing either yogurt flatbreads or spiraling breads — I merely credited scallion pancakes for the technique because I was unaware it was used elsewhere.

      From the very first day of SK, I have always “shown my work” and linked to every resource I picked up information from along the way, including here — variations on yogurt flatbreads from around the world + scallion pancakes. I don’t do it for accolades (it earns the opposite, in fact); I do it because I think it makes food writing more interesting and I believe in being the kind of professional you want to see in the world. This sourcing is, I’m sorry to say, an absolute rarity in the food-writing world. Also rare — but is a founding principle here that I have never wavered from — is this: As soon as I realized I missed something, I correct it. I didn’t realize that north Indian parantha is often stuffed but that south Indian parotta might be more flaky and layered but the second I did — about 10 minutes after publishing — I added it. I hadn’t heard of roti canai and it’s my loss because now I want that too. I called a dish black lentil dal (not stew, you might be thinking of another) until I learned it was better described as pujabi-style black lentils.

      我想永远不会犯错,但因为这是不可能的,我希望至少是优秀的,在纠正他们是为他人的良好模型:展示你的工作,分享您的研究,并修复的东西,当你犯了一个错误。

      1. 凯特

        这是很明显,德布交叉的技术,她的新(葱油饼)采用了时下流行大饼式(酸奶)。她没有尝试任何文化遗产中捞了。她也很亲切,当她遇到的东西,其实之前就已经存在,在其他地方。感谢您分享自己的遗产。一些博客(KAF和The K-N)是真正以批发价复制配方最差不承认过程或血统。英国威廉希尔黛比并不喜欢它们。

      2. Katy Newton

        噢,对不起,我不是在谈论面筋免费的。我张贴在错误的地方。我通过制定GF面包的长阶段去之前,我意识到,我的问题是商业酵母,而不是小麦,虽然如此,FWIW我的猜测是,这将是很难让这些女友,因为女友面粉混合物总是湿润得多,你不会告发’t really knead them in the same way as you do wheaten dough.

        1. Katy Newton

          Aaaand这真的不是我打算张贴。但我认为,所有这一切确实显示的是烹饪过程多么惊人。你把你用一件事的技术,并使用它的另一件事,并拿出的东西是完全新的给你。你可能不知道的是,这是完全新的给你的菜是什么,我不知道,在意大利祖母发现800年前和曾经以来全国主食。

          但后来我花了几个minu的人说话tes thinking about how you could easily make enough tea for two people with one teabag if you put the teabag in a jug for two people and brewed it in there before sharing it between cups first, before realising that she’d invented the teapot, so #metoo, Deb

      3. SSK

        南印度,并为这个食谱的说明肯定引起了我的注意,因为好,所以我想我打桩。The parathas I grew up eating (pretty similar to most of ones you’ll see under the separate wikipedia entries for parotta and paratha, lol) were twisted, but definitely didn’t have yoghurt or baking soda– they do have noticeable differences from the flatbreads you just posted. (Though the subcontinent is a big place, so YMMV). Anyway, I don’t really react to this as an issue of stealing intellectual property or something. The way the post is written currently, you mention Indian flatbreads like paratha early on, and explain that you’ve always found breads like those unsatisfying and therefore fixed them with the spiral technique. Which just makes me roll my eyes, since the distinctive thing about Indian paratha vs other Indian flatbreads is the coiled layers. It feels like right now, the post tries to both explain what’s distinctive about the recipe and hat-tip similar flatbreads from S Asia, but in the process ends up offering kind of a weird and inaccurate dis that you probably don’t mean.

        I agree w you and others that you’re thoughtful about sources. I especially appreciate that when you are making something inspired by a specific food tradition, you’ll explain your distinctive process but also point to a good source for making a more traditional version of that recipe, or food from that culture more broadly– I’ve been introduced to a lot of great books that way. Honestly, I think of what you do as a gold standard for engaging with global food traditions but also directing people to the work of cooks from that culture. So thanks for getting it pretty right most of the time, even if this instance ticked me off.

        1. a reader

          When Deb said of the flatbreads she wanted to improve upon “they’re never as good as I want them to be[,]” I read it as her talking about the ones she made herself – especially since later she spoke of “my one-dimensional yogurt flatbreads[.]” So she was critiquing her own cooking, not dissing paratha or any other Indian flatbreads.

          1. deb

            Hi SSK — I’m sorry, I thought I’d responded sooner. I agree with everything you’re saying here. Here’s why it was reading terribly: in the original post, I’d said I’ve tried these yogurt-water-flour flatbreads a few ways and they’re always bland. My a-ha moment came when using a scallion pancake technique on them. After I published it, I learned that I’d somehow, and I don’t even know how, but somehow missed that paratha are also made with this spiraling technique so I added a hasty reference in the top paragraph, not realizing that it would now sound like I was saying “paratha are yeast-free yogurt flatbreads that are … very blah” which is untrue in two ways (they’re not always yogurt and they’re never blah). And pretty rude! I’ve updated the text since. Again, I don’t know how I missed that this is how paratha (and parotta, and malawach) are also made, but I did, and, as always on this site (and in life), when I make mistakes I try to fix them ASAP. This was a particularly glaring one — I’ve been kicking myself since, my standards are higher than this — but there’s no malicious intent. I was never like “mwahaha I know these are paratha/parotta/malawach but I’ll just pretend they’re scallion pancakes” as if I’m interested in celebrating one kind of pancake and not another. Just me missing something glaring along the way, regrettably.

    2. Kathryn

      我完全同意梅根·和构造论,当我t comes to S Asian recipes there have been a number of notable missteps; there is often a lack of context and general knowledge. This is a problem. I think that there are two main issues here: 1. Deb, it seems as though S Asian food is not something that you are super familiar with and are still learning about (especially regional variations). 2. because you are still learning you don’t have a good base knowledge to work off so you tend to mis-attribute things, especially when it comes to regional specialisations (of things like flat breads in this case). This makes us human! As someone bought up in SE Asia I understand that I have very little grip on American regional baking for example, because I have simply not been exposed to this even though I now live in the USA this is a blind spot for me. There is an added layer of complexity here though when you as a white woman are talking about a cuisine of S Asia though because oversights because of lack of knowledge look like erasure. Yes, you have been a really great example of citing and attribution in blogging the past. This is great to see. However, in some cuisines you are not as well versed and so extra care and research needs to be done to make sure things are attributed correctly. It is simply part of the learning curve that for you the bar might seem as though it is extra high right now because of your less solid foundation when you are taking inspiration from these cuisines (such as S Asian in this case). This makes it doubly important to get your facts and history straight. There are many amazing S Asian and Indian food bloggers and instagrammers that could help you learn more about these regional cuisines and with whom you cross check. A single phone call to a friend is a step in the right direction but frankly not enough. Own the fact that this is a new cuisine for you and that your are learning; take this as an opportunity to learn about and spotlight one of the world’s greatest cuisines for your readers. There are many SAsian food writers who you could learn from and spotlight in the process (side note: I am not suggesting you ask for uncompensated labor from POC). Think of this as an amazing opportunity to grow while exploring a fabulous culture and diverse food tradition with your readers.

  25. 苏珊Iseman

    黛比:如果您需要酵母或面粉,谷歌阿米什人/门诺大grocery.There很多州北部的纽约州,宾夕法尼亚,俄亥俄等,他们有充足的,并会乐呵呵地出货。价格是公平的。

  26. 科琳

    什么是使用自上升面粉当烘烤的规则和比例?这是所有我能找到在商店。难道我没有加泡打粉的秘诀是什么?
    该面包看起来顿饭真够意思!

  27. Hello, so I’m wondering about subbing this with GF flour & non dairy yogurt? Sorry, to totally mess up your yummy looking recipe with substitutions ;)
    GRAZI

  28. 丽贝卡

    I can’t wait to make these, and will try them first as written. But! I’m already thinking about mashing them up with a recipe I tried for a different flaky/stretchy flatbread- M’smen (https://www.splendidtable.org/recipes/msmen) recipe from the Hot Bread Kitchen cookbook – it uses part semolina. It had the delicate chewiness I always associated with roti canai, and used a folding approach to get the lamination. Just in case you have some semolina kicking around….

  29. 凯特

    I made these for breakfast this morning sprinkled with cinnamon sugar inside (before rolling into a cigar) and the kids were quite pleased. Now I want some Indian food so I can make a savory batch.

  30. 迪ane

    有什么奇妙的时机!我从上周开始用酸奶扁面包玩,但有你有同样的经历。我下定决心要得到它的权利所以买了所有的新鲜食材昨天。真的很期待尝试这个版本。我怀疑这正是我一直在寻找。

  31. 一月

    我很遗憾的是,出于通用面粉;我不能在任何地方的股票找到任何。我仍然有蛋糕一袋面粉,购买了一个特殊的场合的蛋糕。任何机会,这些将与它的工作?

    1. 香农

      嗨一月,我最近看了(上KAF也许?)是1杯+ 3汤匙蛋糕粉可代替1杯通用面粉。我还没有尝试过这个自己。

  32. Alison

    I have made these but I used one cup of flour to one cup yogurt. Period. I did not tell hubby they were made with yogurt. Yummy! There was nothing left over! :)
    Alison :)

  33. jotmai

    这些原来大。主要改变我做:我用两倍黄油总(2茶匙每个大饼推出之前,但使用了很多的锅),并把它们在锅里之前,我将它们推广到6英寸,而不是5英寸。我们吃了他们自制的果酱覆盆子,他们很美味!

  34. 雷切尔

    I was wondering if you could use self-rising flour instead of all purpose. I’m guessing you would leave out the baking powder?

  35. 玛丽·劳尔

    I understand the rolling/folding/snailing is to make layers which produce fluffiness, but what about just making them into a flatbread and cooking it without the snailing? (I love making that into a verb!) Sometimes I’m just lazy … I think I’;; give it a try. No snailing in KAF’s pillowy flatbread recipe.

  36. For more of a paratha structure, you can cut a slit into the circle of dough (as if you were cutting along the radius) after its rolled out, then wrap up into a cone shape, turn it so it’s standing like a birthday hat and smush down into a circle before rolling out again! the layers get super flaky and pretty that way!

  37. Pam Rima

    Could I sub buttermilk or plain milk (and eliminate the water) for the yogurt? trying to avoid the store until I really need to go.

  38. 丽贝卡

    我做这些,今晚!他们用扁豆,红薯,墨西哥辣椒炖被吃掉。我不认为他们自高自大喜欢在照片中的面包,但很难判断(会不会有Instagram上?这可能有助于视频!)。我也不能肯定是否发生分层以同样的方式,但我有预备的相一两年的老厨房助手,所以我的技术可能已经有点偏离。(但他喜欢帮助使“蜗牛”!)无论如何,所有人都非常爱他们。面包在油中炸 - 什么是不爱?谢谢,德布!

  39. 沙龙in Scotland

    Lack of yeast………that’s the least of my problems, I can’t even get flour!
    They do look good though!

  40. Lily

    很长一段时间跟随/灶具,第一次评议。这些都是惊人的。令人惊讶的简单,媲美最美味的小面包干我曾经有过在任何印度或泰国或任何其他地方。TY!

  41. 诺维亚

    This paired perfectly with the chickpea and kale shakshuka for dinner tonight! I may try a mix of wheat flour next time so I feel more “healthy” devouring them!

  42. Sue

    哇哦!我们只是尝试这些和纹理是完美的!如此美妙片状,就像从我们当地的餐厅烤肉canai。轧制技术是一个我们一定会再次使用!

  43. Reena Patel

    惊人的食谱!我ENO用来代替发酵粉,替换恰巴提面粉和酥油的油脂面粉的三分之一。他们出来像paratha和平板羊角面包之间的交叉。酥,软,边缘上的一点点脆。提供给奎师那奉爱瑜伽的一部分,从字面上一个惊人的结果!谢谢你的食谱!:)

  44. 珍妮弗·韦瑟利

    一位朋友昨天这些上看到您的网站,并腼腆地要求任何在我们的文字组,试图使他们。我扶起了她的提议,因为我从来没有在任何烘焙技术用于酸奶。所以,瞧我做了他们。非常好吃。今天将再次尝试他们!感谢分享!

  45. 詹妮弗

    一位朋友昨天这些上看到您的网站,并腼腆地要求任何在我们的文字组,试图使他们。我扶起了她的提议,因为我从来没有在任何烘焙技术用于酸奶。所以,瞧我做了他们。非常好吃。今天将再次尝试他们!感谢分享!

  46. Kyra

    前一天晚上这个帖子出来后,我刚拍完杰米奥利弗的易大饼的配方去与鹰嘴豆马萨拉我做。我一定会尝试下你的食谱。德布,你的食谱总是出英国威廉希尔来完美。我访问您的网站的时候,做一些食谱一遍又一遍,爱你的食谱。英国威廉希尔William Hill橄榄球感谢这个!

  47. 邦尼

    Wait! I was hopping for the scallions. I have tons this year. I’ll definitely try these with scallions.

  48. Katie

    我想知道,如果你能卷起的最后时间之前加入煮熟的土豆泥一点点。你有没有试过投入他们什么?

  49. nbmandel

    这些制造今早有建议:不要省略或缩短停工时间为线圈;DO滚他们很好的和薄。我没有在这两方面与我最初的几个,他们是面团,并不能充分分层,但坐十分钟以上,并得到了滚到集更薄出来非常好。I added a little buckwheat flour for the taste, I wil say that while they’re quick compared to a risen yeast bread, with the two standing periods they took more time than I had at first airily imagined, so add DO read the instructions *including the preparation time* unless you too want to be surprised.

  50. Eeka

    Because there were so many Qs about using gluten free mix in place of flour, I did a little experiment.
    首先,我提出用面粉,看看他们在我的手里怎么变成了1/4批次。(我还没有与parathas等多少运气)我用过的油,不黄油。他们是我迄今为止所取得的最好的。(他们本来甚至更好,如果我没有在触摸太多水溅到。)
    然后我重复KAF的措施换措施GF的搭配,更加小心的水。面团是更喜欢橡皮泥,如德布介绍,但我没有得到可爱的层。味道还行,边缘是清晰的,我品尝了酸奶更比小麦面粉批次的酸味。
    我拍拍出来,而不是推出(两批)。我拍拍出GF那些在羊皮纸B / C它往往要分手时,我举起它。我做了最后的成型和上油,然后将羊皮纸的翻转关闭到加热的电热板。

  51. 阿加特

    哦,不,我误解的成分和不小心把面粉量的两倍......因此,我不得不做出两倍的那些好吃的小面包干的!
    他们用沙拉三明治,大蒜,酸奶,葱,轻轻腌萝卜绝对好吃!
    配方:非常感谢)

  52. 哈里尼

    只是做这些,他们竟然这么好。他们是相当简单的放在一起也。与SAAG芝士他们服务

  53. 西北太平洋凯瑟琳

    我在2:00在雨天波特兰周六下午做出这些和3:00,我的3系列已经吃掉了3果酱。唉唉,好吃!我希望我能加我的,其余5的照片!他们看起来就像你的!谢谢,德布!

  54. JeannieBeanie

    这轧制技术非常相似,摩洛哥miliwi和脂肪的面包!两者都是顿饭真够意思!我很高兴能再次看到该技术为我可惜不是一会儿想到这一点。谢谢!:d

  55. 克里斯汀·库克

    I just made these to go with a coconut curry for dinner. Realized belatedly that there was not a full cup of yogurt left in the container, so I filled in the difference with heavy cream. Still turned out delicious!

  56. Janisete米勒

    太棒了!我让他们今晚和他们精彩!我们有他们自制的豆沙和烤kibbeh和他们只是完美!

  57. EvanF

    感谢这个食谱,这是伟大的。矿井没有真正涨多少,或者在所有。我不知道为什么,只是测试了我的发酵粉和它的香味(即使存在过期2年)。

    我认为这个问题可能是我混吧用一台搅拌机和离开它运行一段时间。因为我们在开始的时候加水,我不知道如果我可以只使用了所有的嘶嘶声。

  58. KTinBK

    Made these this weekend for instant pot butter chicken and wow, the dough is a dream to work with. Whether it’s the butter or the second rest after you’ve rolled them up, the dough is so easy to roll out (no sticking to the pin) and handle.

    I’d say go ahead and roll them a bit wider and thinner if you like your flatbreads more bubbly and naan-like, but even the slightly thicker ones I made were amazing. Agreed with Deb that these are a much better version of similar 3-ingredient flatbreads I’ve made before.

  59. 使这些yesterday- YUM!
    Had 4 leftover which (inspired by a breakfast when travelling in Morocco) we warmed them up, and had them with honey, yogurt, and mint tea.
    走下这么好我做另一批和冻结他们生在以后的日子做饭!

  60. 凯特

    Great! My only suggestion would be to have two cast iron skillets going so you’d an do two at a time. I ended up needing more melted butter to coat both sides of 8 breads.
    Great with a chickpea curry and Indian style spinach.

  61. 迈克Lukschu

    谢谢!谢谢!谢谢!最后,其中被指定的盐的品牌和类型的配方。否则,它确实是猜测。

  62. 科琳

    I froze the extras raw on a cookie sheet on parchment. Once frozen, I interleaved them with parchment in a zip top bag They cooked beautifully straight from the freezer.
    如果你有一些韭菜,这里使用它们。真好吃。

  63. 奎因

    我做了这些迄今为止的两倍。第一次是perfect. So good! The second time I added too much water when kneading, which made the dough too sticky and hard to work with, so you definitely want the dough on the drier side. I used olive oil both times and really liked it. Pro tip: if you have an electric griddle, it is perfect for this. I’m able to cook 3 or 4 at a time.

    1. 奎因

      PS. These were perfect with a smear of greek yogurt, lettuce, cucumber, and falafel. Folded in half like a taco. Highly recommend.

  64. Christina

    这些出来的承诺。所有Deb的食谱工作英国威廉希尔得很好!但是,我不认为他们是值得的 - 推出等两次

  65. 伊丽莎

    These are so delicious! We had them with hummus and I just love them. They are bit too crispy to use as a wrap type bread. They did take a bit longer than I was expecting but so worth it. We will be making them again really soon!

  66. Sophie Gridley

    Fabulous! Made last night to serve with a dhal dish. A good stand-in for paratha and definitely welcome in these yeast-starved times!

  67. 艾米丽d

    Wowweee zoweee you’re timing is impeccable. I just bought a hunk of paneer and spinach and thought I should seek out a flat bread recipe to compliment the upcoming palak paneer. No searching required! You had me covered.

    我跟一帮蒜末,牛至,罗勒制成这一点。这是太好,完全盖过了PALAK芝士。加上制作面团蜗牛是检疫娱乐的巅峰。

  68. 添马舰古德曼

    我的儿子和我做这些结合在一起,以极高的评价!当时,我只用了全麦和少量面粉拼写(无AP或00是有,但因为我已经发现了一些)。我们都这么急着去试一下我们前面压什么是可利用的(我的座右铭反正)我儿子他们比喻为paratha只有更好。要与AP再次让他们看看我们更喜欢...。在课程的烹饪科学的名义

    1. 贾米尔Chohan

      I used 200 gms of 00 and 60 mg of semolina. Forgot to laminate which I think is a key step, but I still loved the flavor and texture. Will definitely make again!

  69. Cindy

    我13yo女儿刚去的素食主义者,所以我们学习了很多新的食谱。英国威廉希尔你认为的非乳制的酸奶可以在这些工作?我们试图椰子,大豆,腰果和杏仁为主的酸奶。。。。我猜它在酸奶发酵(胖吗?)这有助于使“噗”和层,在此先感谢您的任何意见!

    1. Sylvia

      我想知道的!我不是素食主义者,但是我已经结束了与杏仁酸奶,我不是特别喜欢的浴缸。我宁愿不浪费但如果我能帮助它

  70. Anna

    These were really good! We had them with your baked eggs with mushrooms and *greens (I typically use kale instead of spinach).

    我只需要每3-4侧分钟,我只用大约每扁面包总(包括前和烹饪过程中与黄油刷牙)黄油1.5茶匙。初辊在2茶匙不会为我工作 - 即使是约0.5茶匙,这是一个有点滴落滑向左右,而我试图把它卷起来。

    I also found that when I placed the first few in a 300 degree oven, they continued to cook and lost a bit of the soft-yet-crisp texture. I reduced my oven to it’s “warm” setting, which is more like 150 and found that that kept them better without getting overbaked.

    1. Anna

      也只是想提 - 对我来说是螺旋法回忆肯尼亚/东非恰巴提。通常未经发酵并用仅面粉,脂肪,盐和水(虽然我被教导的配方所含的蛋以及),也形成它们以螺旋的方式来创建片状层。They are an import to East Africa brought by Indian immigrants who originally came during the colonial era – I don’t know exactly how similar they are to other Indian flatbread techniques or how much they’ve evolved in their new setting over time, but they are now widely made and eaten throughout Kenya, regardless of heritage.

      1. Linz

        Absolutely lower the oven temperature! I only went to 250 because I know my oven is a little hot. The first two went straight onto plates, but then I started putting the bread in the oven. The ones we ate right away were amazing. The ones that were in the oven were nearly ruined. Still a good flavour but they became completely crispy and crunchy, no moisture. None of the slightly soft, foldable texture I wanted for scooping. I’ll make them again and use just the warming setting.

        还用一个铸铁和一个非粘锅。铸铁了最好的金色光芒,手放下,但我不得不完全让锅热起来,并保持温度低于推荐低。

  71. Mia

    嘿德布小姐!
    长期歌迷首次发布。我伤心地新无麸质,对使这些美女GF有什么想法?拥抱你和我失散多年的恋人纽约。

  72. 康妮

    这些都是phenomenal-我用我的饼按使的推出步骤,快速的工作!

    This recipe remindS me very much of m’smen, a flaky, buttery bread I found at a street market in Morocco. I have never been able to find anything similar in the states, but this was very close and brought back lovely travel memories.

    Thank you, Deb!

  73. 阿美

    我做这些,昨晚用橄榄油,他们是可笑的美味!感谢伟大的配方和明确的指示。你觉得他们会用全白全麦面粉一样好?

  74. 卡特里纳

    我这些昨天所写。美味,方便快捷。大手上有足够的“在家工作的午餐”。我将使用Deb的华夫饼的原味酸奶的其余部分从本月的好胃口:)

  75. 达纳na

    Hi Deb – I just made this for dinner tonight, with the chickpea recipe for topping, and it is all delicious! Thank you, as always. I made it as written, no substitutes, and it is perfect. Thanks as always – Hope you are having a good day – Donna

  76. JP

    只是做这些,他们就出来了相当不错的!我使用了一些奇怪的那种液体-Y保加利亚酸奶,这是我们有什么的,我需要添加额外的面粉,这样我可以处理的面团;下一次我会用希腊酸奶或什么的。可能会扔在一些黄油大蒜,以及。家庭爱他们,所以这是真正重要的。

  77. 麦迪

    the perfect quarantine recipe HAS ARRIVED! Thank you, Deb! These were super easy and because scallion pancakes have been having such a moment, now the technique is more familiar to me so I wasn’t nervous about the rolling and coiling. I used olive oil and these came out so delicious. Going to combine them with Greek salad ingredients and tzatziki and make a little vegetarian gyro moment :)

  78. 丽贝卡·弗兰克Oeser

    YUM!即使我的照片完美地横空出世。我丈夫的意见是“太神奇了!”。

  79. Hadley

    嗯刚才吃这些!我们做了他们,并用它们作为持有人的鹰嘴豆泥,沙拉三明治,黄瓜/番茄沙拉,芝麻酱汁和peppracini!他们是非常容易和有趣,使,只是不停磨粉你擀面杖如果你坚持,像我一样。

  80. Dave

    嗨黛比,我想知道你是否使用面粉2杯测定,260克。我最初试图260克和面团粘,这是不可行的。我只加2汤匙水,因为它是如此糊糊。我结束了在台面上的面粉可能将至少另一个半杯(或以上)才开始抱团像你的照片。我见过面的测量杯在150-160克的重量,所以我觉得260是不够的,这个食谱。一旦我得到了面团的行为虽然,扁面包变成了伟大的!谢谢你的食谱。只是想补充的观察。

    1. 伯大尼

      雷人也太liquidy!你使用液体或干量测量酸奶?我用自制的酸奶,并最终以获得面团是可行的至少加入3/4杯面粉(也许更多)。

      1. 伊丽莎贝丝

        Same issue exactly! I wondered whether US yoghurt might be whipped or contain thickeners etc that changed the ratios? My homemade yoghurt is basically just culture and milk (with a bit of extra milk powder to make it super thick and creamy). As written, that results in a nearly 100% hydration dough – way too wet to ever roll out and laminate, no matter how long it rested. Perhaps a weight measurement for the yoghurt would help? I’ve made a million flatbreads of all kinds, and this was a sticky disaster.

        1. deb

          嗯,我没有认为任何人会使用自制酸奶,这是薄得多。我没有测试用自制的,我不让它(我的损失,我知道),但我不会增加任何额外的水,是的,因为需要得到一个软面团添加更多的面粉。

          1. 伊丽莎贝丝

            非常感谢德布!如果我一直在支付适当的关注,我会注意到纹理和省略的水完全 - 我愚蠢地尝试配方的第一次,同时使最后一分钟的吃饭有四个孩子的尖叫......不是一个明智的计划!它没有发生,我认为我们的酸奶会更薄,因为它是可笑厚,dollopy因为添加的奶粉一般。但它确实的行为很像锅置酸奶普遍,因为它搅拌时变得更薄。

    2. Lilian B

      我有同样的问题。我很好奇,如果你使用的定期或希腊酸奶?我用普通酸奶,这(已经做了一些品牌comparisions的),似乎有更多的蛋白质含量比变性希腊酸奶。

  81. A W

    Parottas are a feature of my childhood. They are originally from Kerala and you can see a lot of YouTube videos on how to make them. We used to eat them with egg roast (a shakahuka type dish, chicken etc). It is delicious!

  82. Tamilee

    这是太棒了!类似的Trader Joe的冷冻parathas,但方式更好。他们是蓬松古怪 - 和相当容易了。我们熟它们放在扒炉,并用黑色咖喱扁豆服务。

  83. 雷切尔

    我现在两次做了这一点。每件令人惊叹的时候,一个非常宽容的配方!我有太多的酸奶第一次做到了(没事情,仍然惊人)和我第二次半酸奶/半酸奶油使它(跑出来的酸奶,大概是从第一次嘿嘿)酥油。这样的门将。

  84. 杰西Walker

    我的丈夫和儿子从字面上战斗在过去的大饼。我丈夫说我需要下一次配方加倍!顺便说一句他们分手的最后一个。谢谢!!保持安全和幸福!

  85. 林赛

    这是一个伟大的食谱,谢谢你的分享!只是做这些,他们是乐趣,使,很好吃,并在烘箱中剩饭重新加热是一样好,1天!谢谢:)德布

  86. 朱丽叶

    我与希腊酸奶(2%)和面粉的约1/3埋入式小麦制成的这些。虽然我在做第一黄油一步,我融化的黄油得到真正goopy的(我认为这只是冷却太多了,所以我把它放回炉子,然后意识到,有它的一些面粉现在的热量甚至增厚它以上),它是很难使用。最后我用所有所有4汤匙的那部分。虽然我是他们擀成小蜗牛,他们觉得这么干的,我确信下一部分是行不通的。但不是没有!他们炮制真的很好太(黄油的另外3汤匙)。这个配方感觉非常宽容的;我很沮丧了几次,相信我搞砸了的东西了,但他们还是原来大。我一定会再做出这些,或许与一些香料/草药补充,也许去50%的小麦面粉了。 Thanks, as always, Deb!

  87. 哇,那些看起来有趣。我去ing to share those on FB!! I have a couple friends who will be interested in these. I may try them w almond milk…. yum!!

  88. Morgan

    Made these & they were a delight! I was cautious because normally working with sticky doughs is not my favorite pasttime but they weren’t as finicky as I would’ve thought and they were savory, crispy and craveable. I cooked them in & brushed them with ghee which I would 100% recommend.

  89. 艾米莉

    我今天这些做与自制酸奶,和我没有任何需要的水,以获得面团可操作性不够,所以我离开了出来。
    我的家人爱他们,他们确实非常相似paratha。
    However, despite the liberal use of oil and butter they aren’t greasy at all to eat.
    I will definitely make these again although being in lockdown definitely helped me find the time…. I used two frying pans to make the cooking process a bit faster.

  90. 艾米莉

    这些都是很容易就出来了惊人的 - 有嚼劲,goldeny棕色完美。我们仅需要4分钟每一侧上。淋上山羊奶酪+蜂蜜+ labneh zaatar!

  91. Lisa

    Made these successfully with 100% white whole wheat flour. Super delicious even on their own as a snack! I think next time I will experiment adding different spices. Thanks, Deb!

  92. 只是想分享,我有一些很好的成功,这个配方转化为比萨面团。我切面团分成4个部分,而不是8,然后用配方滚出来,然后,应用黄油继续,并回滚他们了。但是,我把所有四卷在一起,使一个巨大的螺旋,这让我休息。我推出了整个螺旋做一个大的16“比萨面团和熟了500度,在烤炉比萨钢。它花了大约7分钟总额。

  93. Alexa的

    谢谢你的食谱!
    我做这些,今晚,虽然味道很好,他们竟然宁愿橡皮糖/平,不能很好地膨化就像在你的照片。我不知道我哪里错了,故障排除任何提示?谢谢!

    1. Lilian B

      Mine were a little gummy too — I seem to always have this problem when making breads on a skillet (these, pita, english muffins…)! Would love some suggestions too.

  94. 艾米莉

    Not to be overly literal or dumb, but when you say a cup of yogurt do you mean a standard 8 oz cup or just the standard cup of yogurt one purchases at the store? I believe the latter is generally 6 oz. Thanks!

  95. Karen

    这些小面包干好吃!我让他们今晚,这是很难吃,它们统统被做避免。他们容易使这是一个额外的奖励。
    你的食谱总英国威廉希尔是写得好,总是好起来。谢谢!

  96. Cat

    这些(SUBBED腰果酸奶和椰子油)昨天。他们洙美味。我敢打赌,你可以冻结他们的个人未煮过以后煮。

    规划上努力也许在某些的橄榄酱。也许一些肉桂糖的。无尽的想法!

  97. 玫瑰

    我做这些吃晚饭,并与纽约时报鹰嘴豆,椰子炖姜黄有他们。他们原来真的很好!更妙的是,经过我不耐烦了我的好,我停止之后的第四油炸小面包干,我把其他四个“蜗牛”在冰箱里密闭容器中。我滚出来,现在他们炒制一天#2,我觉得他们只是美味的今天与昨天!非常感谢你为一个伟大的食谱!

  98. Holly Fritz

    We’re running low on all purpose flour in this part of the world– could we substitute for other types of flour, like rice flour, almond flour or garbanzo bean flour?

  99. Akanksha

    These look delicious!! Would eliminating the salt be ok? My baby loves rotis (indian flatbread) and these look even better but he can’t have added salt yet. Thanks !!!

  100. Matthew

    These were super tasty! I have one question though, after cooking them individually in the pan, I transferred them to the oven set at 300 degrees. By the end of cooking the last one on the stove, the first ones that were in the oven seemed a bit dried out. Any advice to keep them from drying out in the oven?

  101. 艾米戈林

    令人惊讶的美味!黄油刷和铸铁锅煮熟,OMG!即使是剩饭重新加热极大用铝箔包裹的第二天,包括一个有一个小太脆,因为它坐在烤箱中升温,但太长。谢谢你,现在是在稳定旋转的配方。

  102. tanya petrova

    made them today. Mixed feelings. Like the tangy flavor of yogurt. The dough is nice to work with and perfect for baking with kids. However, they were definitely undercooked inside. We rolled them fairly thin. Maybe should have gone thinner but after cooking they looked exactly like Deb’s picture, the same height. Anyway, they taste nice while hot off the skillet but the chewy middle is not very appealing when cold. Not sure will repeat. Unless the kids ask for it.

  103. 梅西格林

    For someone who hates baking, this was an easy to follow, no fail recipe. I followed the steps exactly and measurements as well, except with the amount of oil/butter to oil the breads as I did not bother measuring. I just brushed them until they look oiled enough. I rested the dough for an hour the first rest just because I was busy doing something else. Made these two days in a row and served with souvlaki and tzatziki and the kids loved it. Out of the 16 I made I only ate one as everyone fought over them. Delicious and good recipe, but I will say that as someone who hates baking I did not enjoy the process of measuring dough, kneading, coiling, rolling etc. I found it super tedious. Having said that, the recipe is a great one and it works, so thank you Deb!

  104. Deborah

    这些面团油炸小磁盘都好吃!我用黄油和刚刚吃了直出盘。我不得不冻结他们在本周晚些时候,当我准备做咖喱的远大计划,但是我和老公第二天吃了一半的晚餐,一半作为早餐。我有一个建议,但:这将会是有益的,如果测量是在给定的重量以及体积。另外,我在国外生活,我想在这里yougurt是有点薄,所以我不得不加3/4杯面粉外,以便能够将面团擀成一个球。所以这将会是很好,如果能食谱描述什么质地,我们在每一步要做的。这是不是说或这样的事实,这里的杯子大致250毫升,也许美国的杯子变小?

  105. 珍妮

    我的面团是很棘手的。我不得不做的比轻面粉......我面粉顶部和面团的底部时,擀面杖,我的手和我的Silpat(后者无数次)。这就是说,扁面包是美妙的。另一种了不起的无故障配方。

  106. 卡罗琳

    I assume you use brush the 2 tsp of oil/butter on all of the dough pancakes, not 2 tsp/piece of dough

  107. Laura

    我看到下面,你不推荐这几招葱油饼,但我做到了其中的一半,在推出香葱,他们是伟大的。我得不了成功与其他葱油饼食谱,所以我很高兴终于有东西的工作了!英国威廉希尔只是不要指望他们是地道的中国风葱油饼,对不对?

  108. 莫莉利文斯顿

    我不知道为什么我的就出来了超韧?真的很美味,但不是枕。我把它们放在烤箱,而我煮了200度,我觉得象干出来。我现在又尝试,而是我将让他们在温暖的玉米饼暖(实际上荷兰烤箱,具有多种用途),用干净的抹布,所以他们会蒸了一下,像我跟玉米饼和其他扁面包做。

  109. 一月e

    本着“唉,他们会变成足够好”的时候,我需要面包,现在去用剩的咖喱,我根本不休息这些。我做了一个半批次和烹饪喷雾甚至伶俐的层次感,弥补了其与前回锅慷慨堆焊喷他们。他们是完美的,片状和香脆分层和惊人的,非常感谢你!

  110. 谢丽尔Jung

    确认!我的面团并不顺利。这是很粘。我试着加入更多的面粉,但它仍然是太粘...

    1. Lilian B

      我有同样的问题 - 必须增加额外的面粉揉和更长的时间才能使其正常工作。我很好奇,如果你使用的定期或希腊酸奶?我用普通酸奶,似乎有更多的蛋白质(从而液体)含量的变化比希腊酸奶。我不知道如果我们所有的人用粘面团使用更薄的酸奶?

  111. 我的完美早餐(香辣炒鸡蛋)和自制柴一杯。
    我在外面的酸奶使用乳清这么试过,他们是好吃!所有爱你的食谱 - 的辅助功英国威廉希尔能,舒适和美味完美结合。

  112. 迪ane

    Thanks so much Deb for this flatbread recipe.
    我昨天和他们温暖起来吃饭,好吃!
    我为他们服务了预打包印度马德拉斯扁豆,我的坏但是这是它如何成为一些日子。
    再次感谢。

  113. 伊娃

    这是惊人的!简单又好吃。我让他们晚上在烤箱前重新加热。我减半的配方和使用90克AP面粉+40克全麦面粉。我用Chobani 2%的希腊酸奶和所需的水了一些额外的下降归因于全麦面粉。该扁面包已经从酸奶一个很好的酸味。

  114. 尼娜

    对不起,DEB,我很喜欢你的网站,但是这是非常相似paratha。鉴于一切顺利,它会是巨大的,只是把它上的变化。你有一个伟大的制高点,以帮助我们来看看什么是在世界各地。

  115. Rashmi

    这些只是惊人的...。使这些吃饭..他们是完全片状软。百胜。我已经尝试了那么多的“parotta”(有相同的起源,因为这大饼印度烤饼)从这么多的人谁使parotta定期但它是你的,这将是一个会从现在我的房子做接收的食谱。英国威廉希尔非常感谢。

  116. Lilian B

    Given the variability of the two main ingredients (all-purpose flour brands vary in gluten content, and non-Greek yogurts vary somewhat in protein content and thus liquid content), I think it would be helpful for the recipe to recommend that *all* water be added on an as-needed basis. I made these with King Arthur All-Purpose flour (by weight) and Dannon whole milk plain regular yogurt (by volume), and followed the recipe in adding 2Tb of water at the start. The only thing I did differently was to mix everything with my hands from the start. My dough came out incredibly sticky, like drop-biscuit dough more than bread dough, and I wound up adding about another 1/4c flour to get the dough to the point of being smooth after kneading, and even then it was a touch more sticky than tacky.

    话虽这么说,这些都是美味,我们应当再次让他们!

    1. 乔安娜

      同意!我只是用不同的商店买来的全脂酸奶(不是希腊)作出这些和我加水的最低推荐量,面团太湿。不能做任何事情,直到我增加了更多的面粉......下一次我会尽量不添加任何水开始,然后只有一点点,如果它真的不会走到一起接近揉捏。(但成品是超级好吃所以会有高清有下次了!)

  117. Asha

    Would you call focaccia bread by any other name? Why not call a paratha a paratha? Why layered yoghurt flatbread? This is how generations of Asians have been making parathas.

    1. deb

      What I ran into was that there are so many breads made with this spiraling technique for layers, and none were exactly this. Paratha is a very popular category, but so are scallion pancakes (obviously without the scallion here), roti canai, malawach. And none of them use yogurt all of the time (please correct me if I’m wrong); most are just flour-water bases. So, this name fit all of the above (a yogurt-centric dough + spiraling for layers) and the post references all of the different kinds of breads that share this technique; I’m adding more as I learn more.

  118. LLS

    这是真正的任何种类的面包制造商除了我第一次做面包。当我组合的成分,并将它们从筒中取出面团面团变得非常粘稠,几乎是不可能的擀成一个小球。我在做什么错在这里?

  119. Katia

    我做了这些,他们出来好,但300 ffar too hot – by the time I cooked them all, the first ones, which had stayed in the oven the longest, were totally overcooked. Still tasty but completely brown.
    I would also suggest wiping the pan clean between pancakes.

  120. Lozza295

    What a brilliant recipe Deb! Really enjoyed making these and eating with our chicken curry…they were delicious and turned out great! This recipe will be a permanent when curry is on the menu!

  121. 石南属

    这些都是如此美味和方便。下一次,我会尽力把它在一起,没有水,因为即使一汤匙推过来一个半批次。而较薄我滚出来烹调前,好他们!

  122. 伊丽莎贝丝

    我丈夫和我在布鲁克林带着乌兹别克烹饪教室几年前,得知类似的滚动技术,使南瓜sambusas。我迫不及待地想试试这个!

  123. Hannah

    嗨!我做了这几次,它一直以优良的每一次!我们的酸奶股票越来越珍贵的(限制杂货店运行,由于大流行),所以我减半泡打粉和酵母中丢弃的埋入1/2杯酸奶的。工作非常出色!质地没有明显差异再加上我感觉到了,非常机智;)

  124. mysterywalnut

    这些再次而是用酸奶牛奶代替酸奶制造 - 如此美味的好方法,以减少浪费!我吃了第二结束烹调前的第一个...

  125. Wow! Loved to see this post. I am from India and this type of bread is called Lachha parantha here. :) Lachha means entangled in a way. After rolling you can again ‘make’ it in a snail and flatten it again to have more layers. Yougurt gives it a bit of sour taste but basically it is for tenderness.

    And I regularly make both kinds (with and without snails).
    相反香葱,你可以添加一些中草药,切碎的罗勒叶,茴香花或黑籽等。

    And in the plain variety naan you can put cottage cheese and some chopped coriander leaves in the center before flattening it. Gives a yummy taste. :)

  126. 伊尔卡

    像其他一些评论者的我也有一个棘手的面团,下一次我会跳过水的额外汤匙。我添加了额外的面粉,而跪,它原来的罚款。这些都是美味,但有更多的咀嚼比我想象的有烤饼,更像paratha。我认为他们可能已经有点更嫩,如果我工作过的面团少而试图得到正确的水化。我也想试试我的插件干锅(当我有柜台空间),或做两个锅,使其更快。等不及要再试一次!

    1. 凯瑟琳·伍兹

      我的意思是说,如果你想克至使他们提前的时间,你的包装之前烤他们箔及冷藏或你存放烹饪和烘焙需要过吗?

  127. 达纳

    uh, 5 min per side, with 8 flatbreads, is 80 minutes alone just for the stove cooking, not including making the dough and resting for 30 minutes. Not sure how on earth this could be made beginning to end in 90 minutes. please update estimated time!

  128. 烧焦

    These are a bit time consuming but totally worth it! Enjoyed them tonite with chicken souvlaki! Thank you for the wonderful recipes!!

  129. 安娜

    我固然很邋遢这些品种面团(比萨饼,馅饼皮,糕点)的,我发誓我没有诀窍,但我不断反正他们。我想再次尝试这个食谱,但我觉得我失去了一些东西。我用椰子油,这是一个烂摊子。它得到了董事会和擀面杖上,所以当我加入了更多的面粉,它只是最终得到被困在一切意味着我不得不添加更多的面粉多了很多面粉。我究竟做错了什么?其结果是好吃,但不能作为蓬松。另外,我觉得我认真调升每件的卡路里数,使用这么多的石油。有任何想法吗?

  130. 希拉里

    Delicious. Perfect. Halved recipe and used olive oil (though I really wanted butter!). Used full fat Greek yogurt and ended up needing some extra flour to keep dough manageable.
    撒上一些额外的粗盐放在上面的时候就边做饭,但我的孩子说,这是太咸。为我工作!
    与鹰嘴豆泥吃,但大多只是吃了站在炉子做饭下一个。

  131. I make them weekly now so thank you for this recipe.
    A few things I’ve learned:
    – Only add water if you need it after you’ve kneaded the dough for a while. I get my yogurt from Trader Joe’s and don’t need water at all. I put water the first time and had to add almost a whole cup of flour to recover that sticky mess. I actually still need about another 1/4 cup of flour when rolling.
    – Only one tsp of salt is okay.
    – like a few comments said, crumpling after they cook keeps the edges/layers crispy

  132. 一月e

    I used Ronnybrook Creamline yogurt, which is very thin compared to many commercial yogurts. After the first mix, the dough was sticky and blobby and I had low expectations. But, following other commenters’ advice, I rolled out using on a heavily floured surface and worked in a bunch more flour, and they turned out great! Which is to say– recipe is pretty flexible and adaptable, but maybe start with a small amount of water if you have a looser yogurt

  133. Peg Friebe

    Oh wow, these were good! They came together very easily, even though they were sticky ( just added a bit more flour as I worked the dough). Served them with another of your recipes, the crispy chickpeas with zucchini and garlic yogurt. Yum!

  134. Amy B

    Unfortunately I just couldn’t get this right. I used Bob’s Red Mill 1:1 Gluten Free Flour and did not add the extra water. The dough came together nice but after cooking the inside was gummy. The flavor was good, but I will not be making again due to the texture.

  135. Lauren

    德布,我究竟做错了什么?做这些的两倍好吃,但面团太粘我很难与它的工作。

  136. Bea Mendoza

    In the spirit of helping others not to get as stressed and mess up their kitchen as much as I did:

    是的,我读了评论,我第一次看到这个食谱,但是当我在8时45分昨天开始使这些吃饭我已经完全忘记了粘面团问题。德布,我爱你的食谱和我的时候做对的英国威廉希尔,但也许是一个警告应该在大约面粉/水比例开始加入肯定这个人是美味。也许一个红色的小星星什么的,提醒人们才开始重读的意见。

    – My dough was way too sticky and one tablespoon of flour did nothing. I was afraid to add too much so I added a little more every step of the way and made a huge mess. As a result my sticky cylinders were too thick and I got no layering or puffiness.
    - 烤箱不应该是热的还是他们变得太脆。
    - 我同意90万是不是一个很好的估计。即使在你的锅做饭,他们一次一个,这样单是80分钟。

  137. 珍妮

    Whatever these are, I loved finding this recipe on Deb’s blog, I loved making them, and my family and guest and I absolutely loved eating them. They were unusually tangy and flavorful, and the butter gave them an extra dimension of richness which made them even more of a treat than homemade naan or pita or pizza dough. We called them parathas, and my daughter, who likes but has not tried a wide variety of South Asian foods, added another dish to her palate. I appreciate the discussion of these breads’ origins, and as a white cook with catholic tastes, I also appreciate that Deb (to whose blog I subscribe) brought this recipe to my attention, as I might not have had the opportunity to enjoy it otherwise, as I don’t happen to subscribe to any South Asian cooking blogs, and I wasn’t specifically seeking out a paratha recipe. If I had been doing so, I wouldn’t have gone to Smitten Kitchen, and I’m sure I’d have enjoyed equally delicious breads. Next time I want parathas, I will probably try a more “authentic” recipe, simply for comparison’s sake. And as a white home cook without a background in South Asian cooking, I won’t actually know which recipe is more “authentic” in flavor. But I fear we start to tread dangerously close to the red flags of cultural appropriation here. I absolutely understand why the South Asian commenters are concerned that the recipe be properly attributed. Do I have to know the recipe’s origin to enjoy it? No, though that makes it much more interesting. But even if I hadn’t read the comments, I would still have been grateful to have the opportunity to make and enjoy something so delicious, whatever its origin.

  138. Moonica

    我真的把我的时间了,从划痕羊肉今天柄咖喱的周日午餐,我想有一个侧面的面包做到公正,但没有在我的很地道(和繁琐和艰苦的工作和配料昂贵的面包食谱英国威廉希尔)印度食谱击中我的幻想 - 这只是我需要让这些借口!我一直想,因为我第一次看到的配方;我只希望我有,而我还在吃面包>。<
    我一半的配方,没有任何问题和家庭爱他们 - 和我吃惊的是,他们出来看就像图片。也许有点更多的麻烦,比我看到自己做的REG(但不硬);绝对值得做的特殊场合或周末时,我有虽然时间。

  139. Cheryle

    Meh.

    像几个问题,我很困惑是否使用1-2茶匙黄油为每卷或所有8.我用所有8.我用施特劳斯克里默里希腊酸奶和亚瑟王AP面粉2茶匙。

    这是一个大量的工作,对没有太多的味道,没有层。艰难很艰难。我让辊休息45分钟冷轧薄他们。

    超级失望,因为被击打的厨房全是黄油派Criust是有英国威廉希尔史以来最好的。希望从烘烤实力将扩展到这一点。不会再犯。

  140. Lauren

    I need your help! I’ve made these twice, both times delicious, but the dough is so sticky that I can’t roll it out without frustration…what am I doing wrong?

  141. Abby

    这是绝对可爱!轧制方法使他们最尺寸小面包干我有,他们从字面上有片状,堆焊层。如果你在很短的时间跳过雪茄卷制步骤,他们仍然会味道不错。这面团是如何快速将其卷起以及它如何掌握神奇。肯定会觉得出确切的水和面粉的测量。这使得够8个扁面包(每个人在我家的4连吃2),所以我会为剩菜下一次绝对加倍。美味与schwarma,印度菜,或希腊菜,但我会诚实与公正的东西吃。百胜!

  142. So I made this the first time exactly as written (except I mixed and did most of the kneading in my stand mixer) to go with some chicken drums my friend marinated for me in garam masala, green cardamom pods, and some kind of oil. DELICIOUS. So two days later I’ve made it again. This time I blitzed two small onions in my food processor until they were just about minced and cooked them slow in butter until they were soft and golden. While they were cooking I put about a half a cup of golden raisins in the food processor and ran them until they were as small as the onion. I shook a little cumin and cinnamon in the onions, stirred until fragrant and then added the raisins and tossed them around. I sprinkled this mixture on top of the butter before rolling and swirling. SOOOOO GOOOOOD. Thanks for this recipe. I look forward to endless riffs on this one. You never do me dirty, Deb.

  143. 迪na

    First of all, I just made these and they are so yummy! BUT, they came nowhere NEAR to being flat. I refer to them as little doughy discs of goodness :) I’m not sure what happened, but I made them exactly as instructed. I used full fat Greek yogurt, 4 TBS of water. Maybe I missed a step? when I put each one on the pan I tried to flatten them out with the spatula, but that only marginally worked. I also tried flattening the dough first before putting in the pan. again, that only worked so-so.

    将面团粘,但我可以通过添加更多的面粉擀面杖和木板来解决这一点。

    I could totally see putting some jam on these for breakfast or whenever!!!!