Ingredients

  • 2 cups of whole wheat flour (atta) For this recipe, please use the Indian variety of whole wheat flour since it makes a difference in the grind, if this is not available then use all-purpose flour
  • 1 teaspoon caraway seeds
  • 11/2 teaspoons salt
  • ½ teaspoon red cayenne pepper
  • 11/2 teaspoons ginger paste
  • 1 cup of fresh mint leaves
  • 21/2 tablespoons oil such as grapeseed or canola plus extra for pan frying
  • 2/3 cup water
  • Extra flour for rolling

Preparation

  1. Place the flour, caraway seeds, salt and red cayenne pepper in the food processor and pulse a few times.
  2. Add in the ginger paste, mint and oil and pulse again for about 30 seconds at this point the mixture should be a crumbly green speckled mass.
  3. Gradually add in the water processing until the mixture forms a ball, this takes about a minute.
  4. Remove the mixture from the food processor and place in a mixing bowl and knead a few time to achieve a smooth dough, cover and set this aside to rest for about an hour.
  5. Next, before rolling and frying get organized by placing the rolling flour in a bowl and in another bowl place some oil. I like to use a pastry brush for spreading the oil, but a teaspoon works too.
  6. Break the dough into lime sized balls (this recipe makes about 8) and then shape into a round.
  7. Place a flat heavy skillet on the fire as you begin making these flatbreads.
  8. Roll out the dough into a circle about 7 inches in diameter using flour as needed. Shake off any excess flour and place on the skillet and cook for about a minute, you will see the flatbread lighten and dry slightly.
  9. Turn the bread and at this point you will see the dough puffing up slightly. When the dough gets small browns spots in places and the flat bread is puffy, spread it well with oil cook for about 30 seconds, turn and repeat, pressing down the flatbread and uniformly spreading the oil.
  10. The flatbread crisps and turns darker brown in spots.
  11. Remove and save in foil and repeat the process with the remaining dough and serve these flatbreads hot.