Category: Breads
Stuffed Flatbread
Ingredients:
flour, hard whole wheat
flour, hard unbleached
chick pea flour
lime
salt
water
Mix half a cup of chick pea flour (also known as bessan flour) with the juice of half a lime and a quarter teaspoon of salt. Mix together to make a thick dry paste. Only add a few more drops of lime juice if you must. Turn out onto a floured board and roll into a long cylinder. Divide into eight pieces, and roll each into a ball.
Pinch the wheat paste in half, and twice more to make eight pieces. Roll each into a ball.
Make a deep depression into the side of one of the wheat-flour balls with your thumb, and place one of the bessan balls inside, as close to the centre as you can. Carefully pinch and close the dough over the filling. Repeat with the others.
Flour your pin and roll each ball out into a very thin disk the size of a side plate. Slap onto a fairly hot dry griddle until it puffs up, and the bottom is browning in spots. Turn the heat down a little. Turn the bread and press it down against the hot metal with a folded kitchen cloth a few times until it, too, is showing brown (not black!) spots. Wrap in a towel to keep warm until all are baked, or serve them out as they are made.
Notes:
Regulate the heat of the griddle (you can use an iron frypan) so as not to burn the cakes. It is often necessary to sacrifice the first one to the kitchen deities, or so the cook insists.
Recipe Index
More Breads:
Buttercup Flatbread | Sourdough Bannock | Onion Bread | Olive and Shallot Pie | Sesame Roti |
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