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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I found this recipe when I was looking to make some healthier flatbreads that were flavorful but that didn't involve frying or loads of ghee. I adapted this from Neelam Batra's 1000 Indian Recipes. It's really very simple to make since it involves no kneading, or messing up mixers and stuff. Ingredients:
2 large potatoes |
1 cup whole wheat flour |
1/4 cup all-purpose flour |
1 teaspoon dried fenugreek leaves |
1 teaspoon mint leaf |
2 tablespoons fresh cilantro |
1 green chili pepper, sliced fine |
1 tablespoon ginger paste |
1/4 teaspoon ajwain, seends coarsely ground |
salt, to taste |
pepper, to taste |
2 tablespoons vegetable oil |
1/4 cup nonfat plain yogurt (if needed) |
flour, for dusting |
butter, to baste |
Directions:
1. Boil potatoes till tender, then grate them.
2. Mix together in a large bowl, the wholewheat flour, AP flour, fenugreek and mint leaves, cilantro, chili, ginger, ajwain seeds, salt and pepper.
3. Mix in the grated potatoes and oil.
4. You should have a semi-firm dough that does not stick to your fingers, but if you don't have enough moisture, add some of the optional yogurt to yield a dough of such consistency.
5. Do not knead the dough anymore than needed to incorporate everything. There is also no need to let it rest.
6. Divide the dough into 10-12 balls with lightly oiled, clean hands.
7. Dust your rolling surface with some flour, and roll each ball into a thin 6-inch circle.
8. Heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side. This should take about a minute per side.
9. Remove from griddle, brush with butter and serve.
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