Salt-Crusted Grilled Flatbread with Ghee from 660 Curries by Raghavan Iyer
A long with tandoori chicken, this clay oven-baked flatbread catapulted northern Indian foods (especially foods from Punjab and the Moghalai way of cooking) int
Ingredients
- 3 cups unbleached all-purpose flour, plus extra for dusting
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher or sea salt
- ½ cup buttermilk, at room temperature
- About 1 cup warm water
- Rock salt, gently pounded, for sprinkling
- Ghee or melted butter for brushing
- Canola oil
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