Flaky flatbreads with cumin seeds By Madhur Jaffrey

[Guest guest]

Flaky flatbreads with cumin seeds By Madhur Jaffrey

 

11 ozs. chapati flour (or a half and half mixture of sifted wholemeal flour

and plain white flour)

3/4 tsp. salt

1 tsp. cumin seeds

2 tsps. green chillies, very finely chopped

2 tbsps. fresh coriander, very finely chopped

2 tbsps. olive or groundnut oil

8 fl ozs. water

1 tsp. fresh root ginger, very finely grated

2 to 3 ozs. melted butter or ghee

freshly ground black pepper

 

Combine the flour, salt, black pepper, cumin seeds, chillies and coriander in

a large bowl and drizzle the oil over the top. Rub the oil and seasonings into

the flour with your fingers. Put the water in a cup and stir in the ginger.

Slowly add enough water to the flour mixture to make a soft but manageable

dough, mixing and kneading as you do so - you will need anything from 175ml/6fl

oz to all of the gingery water. Knead the dough - either in the bowl or on a

work surface - for about 10 minutes, until smooth.

Put the dough in a bowl and cover with clingfilm or a damp tea-towel. Set aside

for 30 minutes, then knead the dough again and divide it into 8 balls. Flatten

each ball slightly to make a patty.

Set an Indian tava, cast-iron griddle or cast-iron frying pan on a medium-high

heat. Give it time to get very hot. Meanwhile, dust your work surface and

rolling pin with flour. Roll out one dough patty into a 15cm/6in round. Drizzle

1 tsp of the melted butter or ghee over the surface and spread it evenly with

the back of a teaspoon.

Fold one end of the round over itself in such a way that a third of the round is

still uncovered. Then fold the uncovered end over the rest to form a triangle of

sorts. Drizzle ½ tsp of melted butter or ghee over the rectangle and spread it

out with the back of the spoon.

Fold this rectangle over itself in such a way that a third is left exposed. Now

fold the third over the rest to make a small square. Roll out this square to a

much larger one, about 14-15cm/5½-6in on each side. You may need to dust it with

flour now and then.

Lift up the parantha and slap it into the centre of the hot pan. Cook for 30

seconds until the dough turns white on top and light brown spots appear on the

bottom.

Spread 1 tsp of melted butter or ghee over the top of the parantha and turn it

over. Cook it for another 15 seconds. Turn the parantha 4 more times, every 15

seconds, without adding any more melted butter or ghee. The parantha is done

when it has light brown spots, is slightly crisp on the outside and soft (but

cooked through) on the inside. Make the remaining paranthas in the same way.

 

 

 

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates

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[Guest guest]

Oh, this is right up my alley!

Thanks for posting!

 

Christiane

 

http://28cooks.blogspot.com

 

-

" jack foxx " <canadabuyer72

" veg "

Friday, May 12, 2006 7:13 PM

Flaky flatbreads with cumin seeds By Madhur

Jaffrey

 

 

Flaky flatbreads with cumin seeds By Madhur Jaffrey

 

11 ozs. chapati flour (or a half and half mixture of sifted wholemeal

flour and plain white flour)

3/4 tsp. salt

1 tsp. cumin seeds

2 tsps. green chillies, very finely chopped

2 tbsps. fresh coriander, very finely chopped

2 tbsps. olive or groundnut oil

8 fl ozs. water

1 tsp. fresh root ginger, very finely grated

2 to 3 ozs. melted butter or ghee

freshly ground black pepper

 

Combine the flour, salt, black pepper, cumin seeds, chillies and coriander

in a large bowl and drizzle the oil over the top. Rub the oil and seasonings

into the flour with your fingers. Put the water in a cup and stir in the

ginger. Slowly add enough water to the flour mixture to make a soft but

manageable dough, mixing and kneading as you do so - you will need anything

from 175ml/6fl oz to all of the gingery water. Knead the dough - either in

the bowl or on a work surface - for about 10 minutes, until smooth.

Put the dough in a bowl and cover with clingfilm or a damp tea-towel. Set

aside for 30 minutes, then knead the dough again and divide it into 8 balls.

Flatten each ball slightly to make a patty.

Set an Indian tava, cast-iron griddle or cast-iron frying pan on a

medium-high heat. Give it time to get very hot. Meanwhile, dust your work

surface and rolling pin with flour. Roll out one dough patty into a 15cm/6in

round. Drizzle 1 tsp of the melted butter or ghee over the surface and

spread it evenly with the back of a teaspoon.

Fold one end of the round over itself in such a way that a third of the

round is still uncovered. Then fold the uncovered end over the rest to form

a triangle of sorts. Drizzle ½ tsp of melted butter or ghee over the

rectangle and spread it out with the back of the spoon.

Fold this rectangle over itself in such a way that a third is left exposed.

Now fold the third over the rest to make a small square. Roll out this

square to a much larger one, about 14-15cm/5½-6in on each side. You may need

to dust it with flour now and then.

Lift up the parantha and slap it into the centre of the hot pan. Cook for 30

seconds until the dough turns white on top and light brown spots appear on

the bottom.

Spread 1 tsp of melted butter or ghee over the top of the parantha and turn

it over. Cook it for another 15 seconds. Turn the parantha 4 more times,

every 15 seconds, without adding any more melted butter or ghee. The

parantha is done when it has light brown spots, is slightly crisp on the

outside and soft (but cooked through) on the inside. Make the remaining

paranthas in the same way.

 

 

 

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates

starting at 1 & cent;/min.