split chickpea and chicken flatbread

a punjabi's way to use leftover lentil curries; this split chickpea and chicken flatbread is filling and oh-so-tasty.

prep: 10 minutes
cook: 15 minutes
cuisine: southasian, punjabi, lahori
course: breakfast, dinner, bread
serves: 6-7

equipment

parchment paper

ingredients

1/2 cup split chickpea and chicken curry, leftover
1 cup all-purpose flour
3/4 cup gram flour
1-2 green chilies, finely chopped
1 green onion stalk, finely chopped
1/2 small onion, finely chopped
1 tablespoon coriander seeds, roasted & crushed
1/4 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon red chili flakes
1/2 teaspoon cumin powder
pinch of nigella seeds
1/4 teaspoon salt, to taste
5-7 tablespoons lukewarm milk or water, as needed
1 tablespoon ghee
1 tablespoon ghee, to toast

instructions

In a large bowl, mix split chickpea and chicken curry (shred the chicken pieces) with all-purpose flour, gram flour, green chilies, green onion, coriander seeds, turmeric, red chili powder, coriander powder, red chili flakes, cumin powder, nigella seeds, and salt. Gradually add lukewarm milk and knead with ghee to make a firm, smooth dough.

Heat a large skillet over a medium flame.

Meanwhile, divide the dough into 6-7 balls. Place each ball between two sheets of lightly floured parchment paper. Press down using hands or roll out each ball into 6x6 circles.

Place a flatbread on the heated skillet and cook it for half a minute. Brush some ghee and flip over the flatbread. Cook it for 1/2 to 1 minute. Brush ghee over the underside too. Use a tong to rotate and make both sides toasty with golden brown spots. Serve immediately.

suitable: halal keywords: split chickpea and chicken flatbread recipe, missi roti recipe, leftover lentil flatbread recipe
publisher: beauty with grains
published: 08.07.2020

split chickpea and chicken flatbread