4 Serves
1499 Mins
In a small bowl, whisk together the water, yogurt, cooking oil, and egg yolk until well combined.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
184 µg / 400 µgCalcium
92 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
634 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
334 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
In the workbowl of a food processor, pulse the all purpose flour, sugar, and yeast to combine.
With the food processor running, slowly pour the liquid mixture into the dry ingredients and process until a cohesive dough forms.
Allow the dough to rest for 10 minutes, then add the salt and process for an additional 30-60 seconds until the dough is smooth and pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface, knead briefly until smooth, form into a ball, and place in a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 16-24 hours.
After the cold fermentation, divide the dough into 4 equal pieces, shape into balls, cover, and let rest for 15-20 minutes.
In a small saucepan, melt the butter and stir in the minced garlic. Set aside.
Roll each dough ball into a 9-inch round. Use a fork to prick the surface 20-25 times, then lightly mist the top with water.
Heat a large nonstick skillet over medium heat. Place the dough in the skillet, sprayed side down, and cook covered until the underside is spotty brown, about 2-4 minutes. Flip and cook for another 2-3 minutes until browned, then brush with the garlic butter and keep warm under foil.
54
g160
g30
g
Indian