Chickpea and Chile Flatbreads |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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An easy and flavorful alternative to plain flatbread. Ingredients:
1/2 cup whole wheat flour |
1/2 cup unbleached all-purpose flour |
1/2 cup chickpea flour (besan) |
1 1/2 teaspoons salt |
1/8 teaspoon garam masala |
1 tablespoon unsalted butter, melted |
2 jalapeno peppers, seeded and minced |
1/2 cup red onion, minced |
1/2 cup fresh cilantro, chopped |
1/4 cup water |
1 teaspoon vegetable oil (plus more for frying) |
Directions:
1. In a bowl, whisk together trhe flours, salt, and garam masala; add the butter and rub with your fingers to form a mixture that resembles fine cornmeal.
2. Stir in the jalapenos, onion, cilantro, water and 1 tablespoon of the water; mix with hands to form a soft, slightly sticky dough.
3. Transfer to a clean bowl, cover with plastic wrap, and let rest for 20 minutes.
4. Pull of a golfball sized piece of dough and roll out, on a lightly floured work surface, to about a 5-inch disk; use a paring knife and cut from the center to the edge of the disk.
5. Starting with one of the cut sides, roll dough over itself, then roll out into a 1/8-inch thick disk and place on a lightly floured baking sheet and cover with plastic wrap; repeat with remaining dough.
6. Heat a griddle over medium high heat and cook flatbread, in batches, until bu10bbles form on the bottom; turn flatbreads and cook until bubbles again form on the bottom.
7. Spoon a small amount of oil onto flatbreads, rub with back of spoon to distribute oil, pressing down with spoon until the bottom is evenly browned on the bottom, about 1 minute; turn breads and repeat.
8. Serve hot.
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