Saturday, February 20, 2010

Indian Flat Bread

Indian flatbread in front of mirror

It's been a busy week.  Cooking and baking is a way for me to relax and get centered when my schedule gets too hectic.  It slows me down and grounds me to what's truly important: my family.  I know that if I cook Indian food, it will put a smile on their faces.   Over the years, we have savored many dishes inspired by this flavorful cuisine. 

Usha of Veg Inspirations has a recipe for an Indian flat-bread called Besan Roti on her wonderful blog.    The breads are especially delicious and pair up perfectly with the many vegetable stews that Indian cooks make. Flatbread, especially, can be adapted successfully for the gluten free kitchen.

Indian Flatbread with Goat Cheese

I had no problem altering Usha's recipe to make it gluten free.  I suspect that her final product was more malleable than mine because it contained gluten.  My Indian Chickpea Flatbread was more like a soft cracker bread.  I also changed the spices a little because I love cumin seeds so much.  The result was a wonderfully flavored flat bread, easy to make and hard to resist.  It goes really well with a goat cream cheese, or tomato salad and of course your favorite dhal (Indian lentil stew).  This was a definite winner with all my kids.

Don't miss a single recipe--subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.

Indian Flatbread Fan

Indian Chickpea Flatbread
(serves 6)

1/2 cup tapioca Starch
1/2 cup millet flour
1 cup chickpea flour
1/4 tsp xantham gum
1/4 tsp ajwain seeds (optional)
1/2 tsp cumin seeds
1/2 tsp sea salt

1 tsp vegetable oil

1/2 cup cold water

1/4 cup chopped cilantro

  • Mix all the dry ingredients in a bowl
  • Make a well in the center of the flour mixture and add the water and oil.  Mix with a fork.
  • Add the chopped cilantro
  • Incorporate the flour and water/oil together.
  • The dough should be smooth but moist.  Cover the bowl with a towel and let rest for 30 minutes. 
  • Form dough into golf size balls.
  • Put a pan on medium heat, then coat with a thin layer of oil.
  • Flatten each ball into a thin disk and fry on each side until slightly golden (about three minutes) 
Printable Recipe


GF Gidget said...

Your recipe is similar to socca. Socca is made using strictly chickpea flour, but is cooked quite similarly.

Alexa said...

Gf Gidget,

Thanks for your comment. I'm very familiar with socca--it's native of my childhood hometown of Nice, in the South of France.:-) I make it often. This recipe is more bread like than the socca I make. My socca is softer, more like a savory crepe. Both recipes are equally delicious.

Usha said...

Alexa I am so glad you tried and liked it. I love how you have made this gluten free and the addition of cumin seeds sounds interesting too.The flat bread looks soft and delicious !

Marysol said...

Alexa, the thing I can't figure out is, why I haven't made these.
I love baking bread, but rather than make Indian Flat Bread, I tend to buy it. Please, don't tell anyone.

Btw, if baking helps you relax, then I hope there will be many, many more baking jamborees to come. We're all bound to benefit.

Jacqueline said...

Your flatbread look great Alexa. It is something I have never attempted to make before. Maybe it is time I did :)

kitchenoperas said...

Mmm, this looks gorgeous! I'm going to have to try it out when I next to Indian dinner for my gluten-free friend!

Thanks for the recipe, and the great photos!

Related Posts with Thumbnails