Categories: Indian, November2010, appetizers, baking, pastry

Ingredients

• 1 cup all-purpose flour
• 1/4 cup buttermilk
• 1/4 cup vegetable/canola oil
• Big pinch salt
• 1/2 teaspoon ajwain seeds, optional

Directions

1. In large bowl, combine the flour, buttermilk, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes. You can put this in the refrigerator, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.

2. Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.

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