Lentil flatbread

Blender Alert

These are a lazy way of making dosas, which require a particular type of split lentil (urad dal) and fermenting overnight, in a warm place, which often isn’t practical when voyaging. Unfortunately, they do need a blender. In due course, I’ll have a recipe for chickpea flour flatbreads that don’t need one. I have tried making these by grinding the lentils to make flour, but they weren't as successful as using the soaked lentils in this recipe.

These ‛flatbreads’ are halfway between a roti and a thick pancake, but are great hot or cold and excellent to serve with any sort of spread, pâté or dip, including some of the chutneys you will find on this blog. This recipe has minimal seasoning, so as not to compete with whatever you are serving them with, but fenugreek seeds are often used in traditional recipes, so I have included them.

I find the 150 mm/6 inch frying pan I use for tempering spices is perfect for cooking these flatbreads. Any pan that you trust for pancakes will be correct for these.

Makes 8 flatbreads

Ingredients

 

1/2 cup moong dal OR split red lentil

1 cup water

1/2 tsp salt

1/2 tsp fenugreek seeds

 1/2 tsp baking powder

oil

 

Method:

• Put the dal into the blender jug and add the water, fenugreek and salt.
• Add baking powder if you want a fluffier flatbread.
• Leave to soak for at least an hour. (Use hot water to speed things up, if necessary).
• Once the dal is well-soaked, blend everything into a smooth, thick batter. If it’s still a bit gritty, leave for another quarter of an hour and then blend again.
• Heat the pan and when you think it’s hot enough, dribble a drop of batter into it. It should instantly start to set.
• If you think it may need it, add a tiny amount of oil to your pan and swirl it around. Now add 2 tbsp batter, tipping the pan so that it covers the base, or spreads itself into a 150 mm/6 inch disc.
• Cook until the surface looks dry and then flip the flatbread or turn it using a spatula. Cook for another half minute or so and move to a plate.
• Add a little more oil if necessary and then continue cooking all the batter until it’s used up.

Notes:

• The flatbreads can be kept warm in a low oven, if you have one, or between two warmed plates.
• These flatbreads are equally good warm or cold. To reheat them, stack them in your frying pan and cover with a lid. Put them over a low heat. After a few minutes, turn the stack over. The heat should spread through all of them.

Variations:

• Add coriander, cumin, nigella, chilli, or any other spice that takes your fancy to add more flavour.
• Omit the fenugreek and use herbs such as oregano or rosemary, and use instead of bread or rolls.
• Add a generous amount of garlic to the batter, and drizzle the warm flatbread with a well-flavoured olive oil before serving.

Chapati/Roti

 

Chapati and roti are much the same thing, and have a variety of spellings and names, but they consist of a disc of soft, unleavened, wheaten bread. In the areas of India where rice doesn’t grow and wheat flourishes, chapati are the traditional accompaniment to curries. I once read a delightful story about an elephant who was fed several of these every day. They were the size of cart wheels and when his keeper brought them to him, at the start of the day’s work, the elephant would weigh each one in his trunk before eating it. Any considered under weight would be thrown to one side and the elephant would refuse to work until they were replaced with some of the correct size.

This recipe makes about half a dozen rather smaller ones: 180mm/7in chapati, that will roll out to fit in your frying pan. I have found that the addition of the vital wheat gluten seems to make it easier to keep the soft. Overcooked and they become brittle.

Chapati can also be used as ‘wraps’ round any sort of sandwich filling and although on the small side, will provide a suitable case for roti, that delectable Trinidadian dish. Put hot curry in the centre of the chapatti and fold it into a parcel so that it can be eaten out of the hand. I will warn you that they tend to be messy and you might prefer to use a plate!  However, you probably need an extra large frying pan to make these, something rarely available on a boat.

½ cup flour 

2 tsp vital wheat gluten 

good pinch salt 

1 tsp (olive) oil 

¼ warm cup water

 

• Combine the flours and salt in a bowl. Add 1 teaspoon oil, and the water. Grease your hands, and knead to make fairly smooth and not too sticky dough. Add more water (1 teaspoon at a time) during the process if the dough seems dry or starts to come together as stiff dough. Brush the dough lightly with oil, cover, and let it rest for 15 minutes. 
• Grease your hands, knead the dough for a few seconds, and then divide into 6 equal parts. Roll them into smooth balls. Keep the balls covered while you roll out and cook each flatbread. 
• Take one ball, flatten it, and dip into your flour container, coating it fully. (The more fastidious can set aside some flour for this purpose. Using a rolling pin, roll it out into a thin, 180mm/7in flatbread. Dust the dough with flour as you roll, to help prevent it from sticking. 
• Heat a frying pan over a medium-high heat. When it’s hot, place the flatbread on the pan. Cook for about 20 seconds, until a few small bubbles start to appear. Flip it over and cook for another 20 or 30 seconds, until more bubbles appear and some become larger. Now, you can puff the flatbread on the frying pan or on the flame. 
• To puff the chapati on the pan: turn it and using a flat spatula, lightly press the flatbread on and around the puffed spots so the air can move around and the flatbread puffs up evenly, which takes about 10 to 20 seconds. Remove the bread from the skillet and set aside. 
• To puff the flatbread directly on the flame (preferable with an alcohol stove): use tongs to place the flatbread on the open flame (medium high or high heat). Move it every 1 to 2 seconds so it puffs up like a balloon. Turn it once. Traditionally you would brush the chapati with some melted coconut oil or melted vegan butter (if you have such a thing!) 

Note

I find it best to stack the chapati on a plate and cover them with another, to keep them moist; underway, wrap them in a tea towel.