At last! A foolproof recipe for Indian flatbreads :)
These are the type for folding and scooping up your food with, rather than the Naan type.
Huge thanks to Hanna's Vegan Kitchen for the recipe which I've tweaked a little for my tastes.
Sit cross-legged around a bowl of Dal and get stuck in!
Makes around 7-8 flatbreads
1 cup chickpea flour
1 teaspoon cumin seeds, ground
1/2 teaspoon fennel seeds, ground
1/2 teaspoon chilli powder
1 cup water
1/2 teaspoon salt
Add these to taste but will work perfectly fine without -
1/2 onion, finely chopped
1 tablespoon fresh ginger, finely chopped
Mix together the flour, spices and salt. Stir in the water until there are no more clumps. The consistency should be slightly thicker than heavy cream. Stir in the ginger and onion if required. Let the batter sit for 15-30 minutes.
Heat a little oil in a non stick pan over, maintain a medium heat. Pour about 1/4-1/3 cup of the batter at a time, spreading a bit with a spatula or swirling around the pan, as you would with a pancake. Cook for several minutes on both sides, until golden brown and cooked through.