Indian spiced flatbread

Bread:

  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp oil
  • 300ml water
  • 1 tablespoon of garam masala
  • Topping:
  • 1 teaspoon of fennel seeds
  • 1 teaspoon sesame seeds

Mint and Coriander Sauce:

  • Ingredients:
  • 1 small bunch of mint, leaves only
  • 1 bunch of coriander, leaves and stalks
  • 1 lime, juice and zest
  • 1 green chilli
  • 200-250ml oil
  • Pinch of salt

Method

Bread method:
Pour the flour into a large bowl
Add the dried yeast and salt, combine
Pour the oil and water all over the flour, and mix well
Tip onto a lightly floured work surface and knead
Once the dough is satin-smooth, place it in a lightly-oiled bowl and leave to rise for 1 hour until doubled in size
When risen, divide into balls (the size depends on how many flat breads you are looking to make)
Preheat a non stick pan to high and start dry frying the breads
Get them carefully into the pan and sprinkle with a fennel and sesame seeds
Cook for 3-4 minutes on each side, check that they are cooked and serve

Sauce method:
Mint and coriander dipping sauce:
Place all the ingredients, apart from the oil into a blender
Pour half the oil in and start blending
Keep pouring the oil in until you reach the desired consistency (double cream)

Serve the flatbread topped with fresh paneer, the sauce and quick pickled pink onions (optional)

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