This flat, spiced vegetable and chickpea bread keeps well and improves for a few days after it’s made. Found the recipe in some magazine I picked up on the train. Omitted the ginger and coriander and it was still good. Very nice indeed.
- 300g gram flour (if you can’t get this, then forget it – I commiserate with you on your culinary backwater)
- 200g plain flour
- 1tsp salt
- 2 finely chopped chillis
- 1tsp finely chopped fresh ginger
- 1tbsp finely chopped fresh coriander
- 1tsp carom seeds (or cumin or caraway)
- 1/2 tsp ground turmeric
- 1 finely chopped red onion (the bread will only be as thin as your largest chunk – so chop finely)
- 1 finely chopped spring onion
- 2 tbsp vegetable oil
- 150ml water (give or take)
- More oil (for brushing the surfaces)
Mix the flours together – reserve 3-4 tbsp for dusting. Mix everything and knead to a stiff but rollable dough – cover with damp cloth and leave for 15 minutes (I didn’t). Divide into 8 and roll each into a 15cm diameter circle. Heat the frying pan (I heated two on a medium heat to half the cooking time and put the earlier cooked breads into a warm oven although it turned out they are just as good cold). Fry the first side until golden. Turn and repeat. Brush the uppermost side with oil. Turn and cook until the colour deepens. Repeat for the second side. Cook the remaining breads in the same way.