I’m lazy. I also love indian food. The two generally don’t mix. However, this whole wheat flat bread is super fast, easy, and cheap. Sorry to those who are going to be driven crazy by my somewhat lax and unprecise measurements and directions. Ive learned that with cooking, its best to have a basic recipe to follow, but make small alterations based your personal tastes, what you have on hand, your climate (I am very high altitude and dry), and so on. So dont try to be perfect! Experiment a little 🙂 Also my recipes are meant to be fast and carefree, really dont stress about anything, just keep going..
(Makes 2-4 servings, depending on how much you eat)
2 cups whole wheat flour
1 cup milk/soymilk/almondmilk etc. Or just use water. The protein in the liquid does seem to help the flour bind together tho.
1/2 tsp salt (or more if you like)
Mix all ingredients together well. You should have a sticky dough. Let it rest in the bowl, covered, for about 30mins – 2hours.
Take a baking sheet. Get it well coated with coconut oil. Or butter. Or vegetable oil.
Oil your hands. Use your hands to spread the dough out, trying to cover the entire baking sheet. Smush it. Get it as thin as you can without ripping it. If it rips, its ok. Keep your hands well oiled.. this prevents sticking but will also help to oil the top of the bread.
Then, fold the bread dough on top of itself. Fold it in half, then half again, and again. Pick it up and make a quick ball shape with it. Now put it back on the baking sheet and smush it all out again like the first time.
Why do this twice? Well, by folding the oiled layers on themselves, you are creating some nice soft and flaky layers to the bread. Its not necessary, but its so fast and easy, and this extra step really makes the bread spectacular.
Bake at 450 degrees for about 4 minutes. You want to see a little bit of bubbling and crisping. Flip the bread over, and bake for another 2-3minutes. Done!~
Dip in curry or spread with ghee, butter, or honey. yum.
I like to make it with a
simple yellow curry :
(makes about 8-10 servings. Stores great in the fridge. I make this on the weekend and its my go-to quick microwave dinner or lunch during the busy weekdays)
1-2 cups water, vegetable stock, chicken stock, whatever
1 can of coconut milk or coconut cream,
1tbs yellow curry paste,
1 tbs yellow curry powder,
chopped veggies – 1 onion, 1 head cauliflower, 1 head kale or cabbage, zucchini, carrots, etc. Really any leftover veggies I have get thrown in. You want about 3-6 cups of veggies total, depending on how veggie thick or soupy you want it.
Add a bit of parsley, salt, and garlic.
Some people like it with a few tablespoons of sugar to sweeten the curry.
If you like it spicy, add red pepper flakes or just use more curry paste.
Throw it all in a pot. Let simmer for about 20-30 minutes. Or longer. Stir every now and then. Eat!
I like it topped with a dollop of plain greek yogurt or sour cream.