Yup yup, your girl (me) created this amazing recipe for “flat bread” which is extremely “rollable” for your wraps and rolls. And now I would like a standing ovation in regards to the simple fact that I DID NOT look up or imitate other recipes.If this recipe corresponds to or is similar to any other recipe out there, then thank coincidence. It took me a couple days of crying over to finally perfect it. As if that wasn’t enough to celebrate over, I threw in some raw black seeds and……
THE TASTE IS BOMB. Besides the fact that black seeds (cure to everything but death) are so powerfully healthy, the sudden burst of flavour is mind-blowing. And this rant can go one for days but let’s just get to this recipe. Recipe first as usual, and you can keep sliding down to view all the blog worthy photos 😀
For 1 flat “bread”
- 1/4 cup besan or gram flour
- 5 tablespoons of water
- 1 egg
- 1/2 tspn black seed
- 1/2 tspn chilli powder
- dash of salt to taste
- 2 tspn melted butter to fry in pan
In a bowl mix the water and flour until combined. There will be no lumps as this flour is easy to mix. Add in the eggs, salt, chilli, black seeds and mix well. Mix will be smooth and pancake batter consistency but no lumps. Heat a pan, mins about 6″ in diameter. This makes for a nice thin rollable bread. Add the butter and once melted add the batter. Fry until golden brown on both sides. Lay on a plat to cool before topping and rolling. Enjoy!
Here is the series of photographs I thoroughly enjoyed taking.