Indian

NY Times recipe from Sam Sifton who states, “The British cookbook author learned this recipe from her aunt Harsha, and included it in her ‘Made in India: Recipes from an Indian Family Kitchen’ in 2015. It is simple to make, and results in crackly-soft flatbreads singed by heat and yielding to tenderness within, with a faint tang of yogurt. It is exactly the sort of thing you’d love to dip in a pool of curry again and again. Just set up an assembly line to roll out the dough and cook it in a hot pan. Once you make the…