Onion & Oregano Kulcha - Indian flatbread [no yeast stovetop bread]

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Onion & Oregano Kulcha - Indian flatbread

 

1/2 cup unbleached all-purpose flour

1/2 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 cup plain yogurt

2 tbsp minced fresh oregano

fresh ground black pepper

splash of olive oil

1 medium onion, finely chopped

1 teaspoon cumin seed

 

 

 

 

In a medium bowl, combine the flour, baking powder, yogurt, oregano and black

pepper to taste and mix well. Knead the dough, adding more pastry flour if the

dough is too sticky. Form the dough into a disk.

 

Heat a 9-inch cast-iron skillet over high heat. Use a pastry brush to paint on a

small amount of olive oil. Add the onion and cumin seed and sautè until the

onion is soft. Then place the dough disk in the skillet and use your hands or a

lightly oiled spatula to press it out into a circle of 8 to 9 inches in

diameter.

 

Bake, pressing down with the spoon, until browned and crisp, about 3 minutes on

each side. Serve warm.

 

Author: Fresh Herb Express

Source: Gardenguides.com

Formatted by Chupa Babi: 04.09.08

 

" Try this Indian onion and oregano flatbread with some spicy mango chutney! "

ChupaNote: I doubled the oregano, onions, and cumin. Also added a sprinkling of

red pepper flakes in addition to the black pepper.

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