(Gluten-free spicy Indian flatbread)

Ingredients:
- 1 cup sorghum flour
- 2 tbsp gram flour (besan)
- 1/2 cup chopped coriander leaves
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp green chili paste or 1/2 tsp red chili powder (adjust to taste)
- 1/4 tsp asafoetida powder
- 1/4 tsp turmeric powder
- 1/2 tsp roasted cumin powder
- 1/4 tsp black pepper powder
- 1/4 tsp carom seeds (ajwain seeds) – roughly crush between your palms
- 1 tsp salt or to taste
- 3-4 tsp vegetable oil
- 2 tbsp sesame seeds
Method:
- In a large bowl, mix all ingredients adding the flours at the end
- Bind into soft dough. Add water only if you need to
- Add 1 tsp oil to dough and knead for a minute
- Divide the dough into 5 parts, rolling each into a ball
- Heat a nonstick pan on slow heat
- Add 1/2 tsp oil and sprinkle some sesame seeds on the pan
- Place the ball of dough on the sesame seeds and gently press out with your fingers into a 6″ round
- Make 4 holes in the middle of the flatbread / thalipeeth
- Add a few drops of oil in each hole. Cover the thalipeeth and cook for 3 minutes on slow heat
- Remove the cover (be careful the water on the underside of the covering lid does not fall on the thalipeeth)
- Add 1/2 tsp oil on the thalipeeth, sprinkle some sesame seeds on it and then flip to cook the other side
- Once again cover the thalipeeth and cook for 3 minutes on slow heat
- Check to see both sides are well cooked and crisp. If not, cook each side (uncovered) for 1 or 2 more minutes
- Repeat with the remaining dough
Enjoy hot with raita, chutney or Indian pickles!
Serves: 2
Inspiration source:
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