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
ingredients
1/2 cup
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
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.
publisher: beauty with grains
published: 08.07.2020
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