Ingredients:
2 cups all-purpose flour (maida)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons yogurt
1 tablespoon sugar
1/2 teaspoon salt
Water, as required
Oil, for frying
Instructions:
Mix the sugar, baking soda, baking powder, and all-purpose flour together in a large mixing basin.. Mix these dry ingredients well.
Add the yogurt into the dry ingredients. Start kneading the dough, gradually adding water as required.
Once the dough comes together, knead it for about 5-7 minutes until it becomes smooth and elastic.
After covering the dough with a moist cloth, give it an hour to rest. This produces smooth and fluffy frybread by allowing the dough to rise and the gluten to form.
After an hour, divide the dough into equal-sized balls, each about the size of a golf ball.
Heat oil in a deep frying pan. While the oil is heating up, roll out each ball of dough into a thin, round disc.
Drop a tiny piece of dough into the oil to see whether it’s hot enough.. If it floats to the top almost immediately, the oil is ready.
Carefully slide the rolled dough into the hot oil. Using a slotted spoon, gently press on the dough to encourage its puffing up.
Cook the bread until golden brown on both sides.
Using a slotted spoon, take the bread from the oil and drain any leftover oil on paper towels.
Serve your hot Indian frybread with a side of chole, a spicy stew made of chickpeas, or just with powdered sugar or honey drizzled over it.