SWEET SINDHI FLATBREADS (MASALA LOLI)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Highly flavored; Because the onion, garlic, ginger, fresh cilantro, chiles and tomatoes give off liquid, it is best to limit the amount of water in the dough, even though it might initially seem to be too dry. If the dough is allowed to sit for a few hours, the moisture spreads. Serve these lolis with a meal or with tea. Prep time includes rising time.
Provided by KateL
Categories Breads
Time 2h21m
Yield 4 flatbreads
Number Of Ingredients 10
Steps:
- Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
- Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
- Cover the dough ball with plastic wrap and set aside for 2-4 hours.
- Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
- Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
- Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
- Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
- Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
- Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
- Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
- Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
- Remove and keep covered.
- Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
SINDHI FLATBREADS WITH BLACK PEPPER (KALI MIRCH KI LOLI)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". The pepper should not be too fine nor too coarse. Serve these with any meal. They are also excellent with scrambled eggs and, when eaten plain, with a little honey, ham, chutney, or hot pickle on them. Good with tea.
Provided by KateL
Categories Breads
Time 51m
Yield 4 flatbreads
Number Of Ingredients 5
Steps:
- Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
- Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
- Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
- Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
- On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
- Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
- Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
- Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
- Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
- Remove and keep covered.
- Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
Nutrition Facts : Calories 121, Fat 13.6, SaturatedFat 1.8, Sodium 582.3, Carbohydrate 0.2, Fiber 0.1
SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM
Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too
Provided by chintalpatel
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
- For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
- To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
- Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.
Nutrition Facts : Calories 673 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
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