Flat bread

Name: Flat bread
Cook time: 1 h 30 min
Yield: 8-10
Cuisine: Indian
Ingredients: 1/2 tsp salt; 1/2 cup lukewarm water; 1 tbsp extra virgin olive oil; 250g plain flour, plus extra for rolling

Stephanie Alexander

October 19, 2011

Time:1-2 hoursMakes:8-10

In our fridge I found Madras curry paste, and I had bought fresh ginger, lemons and cucumber, so I decided on curry. A quick trip to the shop for some red lentils for the dhal, and I mixed flour and water for flatbread. It was a great meal, although I cheerfully admit that it could only be an approximation of what can be done with careful roasting and pounding of spices.

Ingredients

1/2 tsp salt
1/2 cup lukewarm water
1 tbsp extra virgin olive oil
250g plain flour, plus extra for rolling

Method

Dissolve the salt in the warm water and add the oil.
Place flour in the bowl of an electric mixer or a food processor and with motor running gradually add the water. Keep mixing until dough looks smooth.
Tip dough into a dry bowl, cover with a dry cloth and leave for 30 minutes.
Break off small pieces of dough about the size of a small egg.
Preheat a heavy-based frying pan on the stove (even better if you have two pans).
Dust work bench with flour and roll each ball of dough very thinly. As each ball is rolled slap it into the hot frying pan. Cook for about 3 minutes. The dough will bubble and puff a little. Flip the flatbread to cook the other side. The cooked side will have brown spots and blisters. After 2-3 minutes remove flatbread and keep warm in a tea towel. Repeat.
(Stephanie recommends this recipe as an accompaniment to her Holiday Curry and Lentil Dhal)

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