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Indian Sweet Bread

Indian Sweet Bread

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
ABSAAR

ABSAAR

This recipe is an old family favorite. A crisp and sweet flatbread that's fried on the griddle. Everyone in my family loves it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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 golf ball size pieces and cover with a damp cloth or plastic wrap.
  2. Select a 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.
  3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
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Reviews

Jenna
78

Jenna

10/16/2006

This bread was very good, and I like the fact that I didn't have to make a special trip to the store to get the ingredients! I intend to serve this as an after school snack! I really enjoyed this recipe, once I made the following adjustments: I had to add a BIT more water (gradually) so that I could work with the dough. The recipe didn't specify to do so, but I did chill the dough prior to baking, with good results. Also, I added the "three sisters," cinnamon, nutmeg and cloves, to the sugar I put on the dough. I also doubled this recipe, and it was BARELY enough, everyone liked it so well! I followed the directions for rolling out and frying, but after about four of them, mine were too doughy, and I personally don't like oil, so I took the rest of the flattened balls (I rolled all of them and the flattened them all at once), laid them out and cut them into strips with a pizza cutter and baked at 345 until golden! Served with honey butter, and both blackberry and strawberry preserves (and vanilla ice cream), these went faster than I could bake them! The next time I make this recipe, I'm going to try baking small rounds of it over inverted ramikens to make little edible dessert bowls. This is a keeper!

AMAPANDORA
37

AMAPANDORA

4/14/2003

I substituted flour for pancake mix. I was looking for an easy recipe for my fiance' to make. I rolled them a little thinner than recipe called for, and fried them as directed. They were very good, even with pancake mix. I then mixed some butter and honey together to make honey butter and dipped the bread into the butter. MMM!

ASTROPHE
34

ASTROPHE

8/3/2003

Very simple to make. I substituted 1/4 of the flour with whole wheat pastry flour and liked the "nutty" taste that resulted. Very similar to chapatti, just sweeter.

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