Recipes, re-invented from cooking shows
Bombay Mix Flatbreads
Prep. Time:
Baking Time:
Total Time:
20 minutes
12 minutes
92 minutes (including rising time)
Serves:
6 flatbreads
Spiced flatbreads inspired by the bold flavors of Bombay mix snacks. These golden, aromatic breads feature toasted spices and a tender texture perfect for tearing and sharing.
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Ingredients
2 cups bread flour 1 teaspoon SAF red fact-action yeast 1 teaspoon sugar 1 cup warm water (105-110°F) 3 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon turmeric powder 1 teaspoon coriander seeds, toasted and crushed 1/2 teaspoon cumin seeds, toasted and crushed 1/4 teaspoon red chili powder (gochugaru) 1/4 teaspoon garam masala 0.5 tbsp nigella seeds (black onion seeds) 1/2 teaspoon fennel seeds, crushed 2 tablespoons plain yogurt Extra oil for cooking
Method
PREPARE THE DOUGH: 1. In a small bowl, combine warm water (105-110°F), sugar, and yeast. Let stand 5-10 minutes until foamy and active. 2. In a large bowl, whisk together flour, salt, turmeric, crushed coriander seeds, cumin seeds, chili powder, garam masala, nigella seeds, and fennel seeds. 3. Make a well in the center and add the activated yeast mixture, oil, and yogurt. 4. Mix until a shaggy dough forms, then turn onto a lightly floured surface. 5. Knead for 8-10 minutes until dough is smooth, elastic, and slightly tacky. The spices should be evenly distributed throughout.
FIRST RISE: 6. Place dough in a lightly oiled bowl, cover with damp tea towel. 7. Let rise in a warm place for 1 hour, or until doubled in size.
SHAPE AND COOK: 8. Punch down dough and divide into 6 equal portions. 9. Roll each portion into a thin oval or round, about 1/8-inch thick. 10. Let rest for 10 minutes covered with a tea towel. 11. Heat a cast iron skillet or griddle over medium-high heat. Brush lightly with oil. 12. Cook each flatbread for 1-2 minutes per side until golden brown with dark spots and puffed in places. 13. Keep warm wrapped in a clean tea towel while cooking remaining breads.
TO SERVE: 14. Serve warm, torn into pieces, alongside curries or as a snack with chutneys.
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Instructions
PREPARE THE DOUGH:
1. In a small bowl, combine warm water (105-110°F), sugar, and yeast. Let stand 5-10 minutes until foamy and active.
2. In a large bowl, whisk together flour, salt, turmeric, crushed coriander seeds, cumin seeds, chili powder, garam masala, nigella seeds, and fennel seeds.
3. Make a well in the center and add the activated yeast mixture, oil, and yogurt.
4. Mix until a shaggy dough forms, then turn onto a lightly floured surface.
5. Knead for 8-10 minutes until dough is smooth, elastic, and slightly tacky. The spices should be evenly distributed throughout.
FIRST RISE:
6. Place dough in a lightly oiled bowl, cover with damp tea towel.
7. Let rise in a warm place for 1 hour, or until doubled in size.
SHAPE AND COOK:
8. Punch down dough and divide into 6 equal portions.
9. Roll each portion into a thin oval or round, about 1/8-inch thick.
10. Let rest for 10 minutes covered with a tea towel.
11. Heat a cast iron skillet or griddle over medium-high heat. Brush lightly with oil.
12. Cook each flatbread for 1-2 minutes per side until golden brown with dark spots and puffed in places.
13. Keep warm wrapped in a clean tea towel while cooking remaining breads.
TO SERVE:
14. Serve warm, torn into pieces, alongside curries or as a snack with chutneys.
Heading 5
Ingredients
2 cups bread flour
1 teaspoon SAF red fact-action yeast
1 teaspoon sugar
1 cup warm water (105-110°F)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon coriander seeds, toasted and crushed
1/2 teaspoon cumin seeds, toasted and crushed
1/4 teaspoon red chili powder (gochugaru)
1/4 teaspoon garam masala
0.5 tbsp nigella seeds (black onion seeds)
1/2 teaspoon fennel seeds, crushed
2 tablespoons plain yogurt
Extra oil for cooking
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