Monday, April 27, 2009


Pair this earthy flatbread with potato masala, meat or legumes.

2009 Cardamom Kitchen LLC All Rights Reserved

Serves 6


1 1/4 cups whole wheat flour
1 1/2 teaspoons canola oil
1/2 cup warm water
1/2 teaspoon salt
Butter or ghee (optional)


Combine 1 cup flour and salt in a bowl. Add oil and blend with your fingers.

Slowly pour in water and mix to form a large ball of dough.

Divide dough into 6 pieces and form into balls.

Dust a cutting board with a thin layer of remaining flour. Pat one ball into a disk. Roll into a flat, circle about 1/16 of an inch thick. Repeat with remaining dough.

Heat a cast iron skillet on medium-high. Place a circle of dough on skillet. Turn when bubbles form on the side that is touching the skillet.

Remove bread from skillet when bubbles have formed on second side. Coat with a thin layer of butter or ghee. Repeat with remaining dough.