A basic Indian bread that is actually a flat, thin pita you can quickly roasted in a hot pan.
At my parents' house, they used to make it on the seventh night of Passover, because of the quick and easy preparation. You can of course prepare during all year, best serves with with all vegetable and meat dishes
Ingredients (10-12 pieces):
500 g flour
1 cup water (240 ml)
1 teaspoon salt (5 g)
2-3 tablespoons vegetable or sunflower oil
Oil to brush
preparation:
Knead all the ingredients well until a soft and pliable dough is obtained
Cover with a towel and let rest for about half an hour
Create ping pong size balls, and let them rest for another 10 minutes covered with a towel
Roll each ball well on a lightly floured surface into a circle about 15-20 cm
Heat a non-stick pan well
Apply a small amount of oil on one side of the circle with a brush
Place the oiled side in to the pan and immediately spread a small amount of oil on the other side as well
Once it is baked and bubbles start coming up, turn to the other side and roast for another half a minute and then remove it to a plate
Prepare all the pitas in this way and place them on top of each other
Serve hot - great with any roasted or cooked dish.