Sometimes I like to skip the rice and just serve a hearty whole grain flatbread with my Indian Curries. But, I don’t want making a quick bread to become a big project! This recipe from Alice Waters is easier than whipping up a batch of pancakes. An important point to remember: start the flatbread dough before your curry. It needs to sit for 30 minutes before forming.
Whole Wheat Flatbreads (makes four 6-8 inch flatbreads)
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup warm water
- 3 tablespoons extra-virgin olive oil
In a large bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a kitchen towel and let rest for 30 minutes.
Heat a 10-inch cast-iron skillet. Divide the dough into 4 balls. On a lightly floured work surface, roll out each ball to a 6-8 inch round. Cook in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes.