Food recipes
Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli)
Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli) Ingredients: wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black oil, olive, salad or cooking water, bottled, generic Directions: Comb...
Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli)
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
Directions:
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.