Making dough for Indian Flatbreads

Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center.  Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.  Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out.  The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
I like to mix, knead, rest and then refrigerated for convenience and use daily.   My dough lasts in the refrigerator for about 5 days.  It also makes rolling out easier than the freshly made dough.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecBread_About02

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