Heat a large ridged grill pan over medium-high heat for
at least 10 minutes.
- Meanwhile, working with one ball of dough at a time,
roll the dough into an oblong roughly 10 inches long and
6 inches across. Lay it in the grill pan and cook, without
moving it, until the top is covered in bubbles and the
bottom is charred along the grill marks and pale brown
across the rest of its surface, 1 to 1½ minutes. Carefully
flip, using a metal spatula or tongs, and cook until the
second side is charred and browned, another 1 to 1½
minutes. Remove from the pan and immediately brush
with melted butter. Transfer to a large plate and cover
with a clean dish towel while you shape and cook the
remaining breads, stacking the breads as you make them.
nandana
(Nandana)
#1