Traditional comfort meal that will “stick to your ribs” without making you feel bad. The star of the show is the cauliflower “potatoes” that will leave your family in awe at how real they taste. It’s a flexible dish that I’ve prepared with fresh or frozen cauliflower and supplemented with one or two potatoes. Simply avoid boiling the cauliflower in this situation.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ⅔ cup water
- ¼ cup white sugar
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, stir together flour, salt, and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 2-inch diameter balls and cover with a damp cloth or plastic wrap.
- Select one ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
- Heat a lightly oiled griddle over medium heat. Place rolled dough onto the pan and cook for 30 seconds to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
Reviews
This was so much easier than I anticipated. It tasted fabulous and was loved by the entire family. A++
Thats a detailed good recipe to make a sweet desert. If you do not have time to follow the recipe , you can buy the completed, ready to eat sweets from khattameeta.in
It was easy but instead of frying all the bread dough I bake some of it and it turn out just the same “tasting good”
I woke up this morning with a craving for homemade donuts, but I knew that our plans for the day would not give me enough time for a yeast dough. I was actually looking for something more like a Navajo fry bread when I came across this recipe for Indian (from India) bread. And boy am I glad I did. The dough comes together quickly and easily and really doesn’t even need to rest for very long. You do want to be careful not to overknead and create a tough texture. On the step that calls for sprinkling sugar over the dough before folding it into a square, I suggest instead dipping one side into a bowl of sugar. The amount that sticks will be just enough to give your fried bread a slight sweetness without making it impossible to roll out. I like to roll these out just slightly thicker than a pancake. This will allow them to fry up fast without getting overly chewy. I don’t know how these might taste after sitting around for several hours, as they simply didn’t last that long. But they were as good, if not better, after they had cooled down for about fifteen minutes after frying. My husband and kids both loved this, as did I. We’ll definitely be making them again. Edited to Add: I realized after making these again that I didn’t quite follow the recipe. I added the sugar to the dough initially, and then I added more sugar during the process of rolling out the small dough balls. It works perfectly to give you a sweet bread that is perfect for breakfast.
This recipe has become a staple in our home! It turns out great every time. Sometimes I switch things up and use salty/spicy seasonings and serve these with dinner. The original recipe is also great with a light drizzle of honey while they’re still warm. Wonderful recipe!
I liked it, I substituted the veg oil for softened butter. I also added allspice, cinnamon & cardamom to the sugar, also as most others who commented, I made mine a bit thinner. But worked well. ty!
Tastes good, but it turns out different every time we do it. My husband rolls it out a lot thinner than me, and we sometimes use different types of frying oil.
Easy and sweet.
Decided to try this today and it was delicious!! I am looking forward to making this again in the future and share it with my family and friends. This would be a good breakfast dish to me. Thank you very much!!
This should not be categorized as a diabetic-friendly recipe. Between the sugar and white flour, this would raise the blood glucose level very quickly.
Good recipe. However the second rolling for me was very, very messy – the dough was incredibly sticky. I ended up having to soap my rolling pin to get it clean. 🙁 So I won’t be making this again although I really did like it.
Easy and delicious!
I agree with the reviewer that compared these to fried tacos. I did fry them vs cooking in a thin layer of oil. I did fold in the sugar (and cinnamon and nutmeg)as described, however it really needed a coating of the same after cooking. I rolled in advance and then layered the prerolled breads with wet papertowels, so I could fry after guests arrived. Everyone liked, but they didn’t seem “Indian” to me. I will try a naan recipe next time. But, considering the ease of the ingrediants and a quick prep; these were pretty good.
This recipe is good as a back up if you dont have time for the one with yeast. this one kind of tasted like flour
Cooks up like a tortilla + tastes like a tortilla = a tortilla recipe. A tasty tortilla, but not what I was looking for. I made them as I cooked, adjusting the amount of sugar and playing with the thickness. Like a previous reviewer said, I agree medium thickness is good. It was only sweet after I started sprinkling cinnamon and sugar over them right after cooking. It ended up being much like the cinnamon tortilla chips I use with fruit salsa. Not like any sweet Indian bread I’ve ever had.
My family loves this when I make a savory curry dish to couple this with. Easy and Yummy!
I really liked this recipe. I used cinnamon and sugar to make this a great flat bread to put my favorite fruit pie filling on: Apple. These also go well with apple butter, peaches and just about any other fruit one can think of to make a quick, easy dessert.
This tasted awesome! I loved how I didn’t need to go to the store to buy the ingredients as well!
Not impressed. I don’t have a rolling pin, so I made these a little thick. The first one I had was interesting, but the flavor got old really quickly. They would have been more bearable with jam or honey, but in my opinion, if something needs a sweet and tasty topping to make it sweet and tasty, then it wasn’t that great in the first place.
Good! Mine puffed up on the skillet. They were pretty sweet so my husband left his bread for last and called it “dessert”. I ate mine with my food (Aloo Pujhia and channa masala) and really liked it.
great recipe, what i did it rolled out the bread than sprinkled half of the bread with sugar leaving about 1 cm around the corners and than closed it with the other half like a moon. this way i dont have to roll it twice and it looks like a calzone.