This week LSH and I were eating out at a friend’s. She had a curry evening planned and so she asked me to bring bread (with wine obviously!). I was surprised by this – last time I took Indian breads they looked more like crispbreads than naans. So having been given a second chance I was keen to impress. So alongside the Missi Roti and some pistachio naan breads I made this flatbread. It’s a simple recipe,although it does involve a bit of “bread origami”, and is just a bit different with its flaky texture and flecks of mint.
Take 225g of chappatti flour (or a mix of 50:50 plain and wholemeal) and put in a bowl. Grind 1 tsp of dried mint into a powder and add to the flour along with a handful of roughly chopped fresh mint leaves. Mix together with a pinch of salt and then mix in 140ml of warm water. Put to one side for about an hour.
Divide into 6 balls. Take one and roll it out thinly into a rectangle. Brush with melted butter and then fan or pleat together. Then coil it into a snail.
Roll the coil out into a circle before dry frying on a medium heat for a couple of minutes each side. Repeat with the rest of the bread. Serve warm with your favourite curry.