Chickpea And Chile Flatbreads

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1/2 cup whole wheat flour
• 1/2 cup unbleached all-purpose flour
• 1/2 cup chickpea flour (besan)
• 1 1/2 teaspoons salt
• 1/8 teaspoon garam masala
• 1 tablespoon unsalted butter, melted
• 2 jalapeno peppers, seeded and minced
• 1/2 cup red onion, minced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup water
• 1 teaspoon vegetable oil (plus more for frying)

Recipe

• 1 in a bowl, whisk together trhe flours, salt, and garam masala; add the butter and rub with your fingers to form a mixture that resembles fine cornmeal.
• 2 stir in the jalapenos, onion, cilantro, water and 1 tablespoon of the water; mix with hands to form a soft, slightly sticky dough.
• 3 transfer to a clean bowl, cover with plastic wrap, and let rest for 20 minutes.
• 4 pull of a golfball sized piece of dough and roll out, on a lightly floured work surface, to about a 5-inch disk; use a paring knife and cut from the center to the edge of the disk.
• 5 starting with one of the cut sides, roll dough over itself, then roll out into a 1/8-inch thick disk and place on a lightly floured baking sheet and cover with plastic wrap; repeat with remaining dough.
• 6 heat a griddle over medium high heat and cook flatbread, in batches, until bu10bbles form on the bottom; turn flatbreads and cook until bubbles again form on the bottom.
• 7 spoon a small amount of oil onto flatbreads, rub with back of spoon to distribute oil, pressing down with spoon until the bottom is evenly browned on the bottom, about 1 minute; turn breads and repeat.
• 8 serve hot.