Homemade Soft Bread

This is the kind of bread that earns applause at the table: a thin disk of soft yeast dough that puffs into a hollow balloon the moment it meets an open flame.

The dough couldn’t be simpler. Flour, yeast, a touch of sugar to wake the yeast, egg and oil for tenderness, and just enough warm water to bring it together. Knead it until smooth, give it a short rise, then roll each ball into a thin six-inch round.

The trick is the two-stage cook. You start the disk on a hot griddle until small bubbles appear, then move it straight over a high flame, where the trapped steam forces it to balloon up.

That puff is what gives you the soft, airy pocket inside. Tear it apart while hot and use the pieces to scoop up curry.

Pro Tips

• Roll the disks to an even thickness; thin spots tear and thick spots refuse to puff.
• Get the griddle properly hot before the dough goes on, or the bread cooks dry instead of bubbling.
• Move quickly to the flame once the bubbles show; that’s the window when it balloons best.
• Keep the cooked breads under a clean towel so they stay soft and pliable.

Variations

• Brush with garlic butter as they come off the heat.
• Knead in a little chopped cilantro or nigella seeds for flavor.
• Serve alongside dhal or a meat curry for a full Sri Lankan-style meal.