Ingredients
¼ teaspoon (1 ml) ground cumin
½ teaspoon (2 mL) kosher salt
1-1/4 teaspoons (6 ml) mild harissa paste
2 tablespoons (30 ml) fresh cilantro, chopped
1 cup (250 ml) plain yogurt
1/8 teaspoon (0.5 ml) sea salt
2 tablespoons (30 ml) ghee or clarified butter, softened
1 1/2 teaspoons(7 ml) vegetable oil
¼ cup (50 ml) plain yogurt, room temperature
¼ cup (50 ml) warm water
1/4 teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) baking soda
½ teaspoon (2 ml) granulated sugar
1 cup (250 ml) all-purpose flour
Step by step
Add flour, sugar, baking soda and salt to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Dough Hook to mixer. Turn to Speed 4 and add water, yogurt and oil. Continue mixing 6-8 minutes or until dough forms a uniform ball. Remove Bowl and cover with damp cloth. Let stand at room temperature about 2 hours or until doubled in size.
Heat large cast iron pan on medium-high heat. Divide dough into four equal balls. Roll each dough ball into thin 7 or 8-inch circle. Brush top lightly with a bit of water. Lifting carefully with two hands, place one.