Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Recipe

Red Onion, Chile, and Gram Flour Bread

Red Onion, Chile, and Gram Flour Bread

Sign up to save this recipe to your profile
8 pieces
(0)
PREVIOUS: Stuffed Poblano Peppers with Black Beans and... NEXT: Red Chile Sauce

Ingredients (10)

  • 1 cup whole grain flour
  • 1 cup gram flour
  • 1 red onion, finely diced
  • 1 red chile, seeded and finely chopped
  • 1 tbsp chopped fresh cilantro leaves
  • 1 tsp cumin seeds
  • 1 tsp black onion seeds (nigella)
  • 1 – 1 1/4 cups lukewarm water
  • Salt
  • Sunflower or light olive oil, for brushing

Summary

Gram flour, or besan, is made from ground chickpeas and can be found in large supermarkets and Asian stores. It gives these tasty, spiced flatbreads a lovely nutty flavor.

Instructions

  1. 1Sift both of the flours into a large mixing bowl and add the onion, red chile, chopped cilantro, and cumin and onion seeds. Season and mix together. Gradually pour in the water and knead for 2-3 minutes on a lightly floured surface, to make a soft dough. Let rest for 5 minutes and then divide the dough into 8 pieces. Shape each one into a ball.
  2. 2Roll the balls out on a lightly floured surface to a 5-inch diameter disc.
  3. 3Heat a large, flat griddle pan or nonstick frying pan until it is hot. Cook the rolled-out discs of dough, one at a time, for 30 seconds on one side; brush with a little oil, flip over, and cook for 1 minute, moving the bread around. Then flip the dough over again to cook on the other side for 1 minute or until the bread is lightly browned on both sides. Remove and keep warm, wrapped in aluminum foil while you cook the remainder. Serve warm.
Load Comments