QUICK POTATO FLAT BREAD

Hi Friends,

  It is Monday morning again.  Mine was not just any Monday. It was one super tough Monday.
Luckily I was smart and had prepared in advance for some silly thing happening to turn my dream of a super laid back monday morning into one on a super fast track. It just rained cats and dogs, elephants and what not.
Let me not bore you with what happened after that but instead let me show you how you can prepare for some such morning ahead and just win that Monday morning battle. This works great on all days of the week but especially on M's.

Yesterday, I had boiled some potatoes for my Stuffed Bottle Gourd. I just boiled some extra potatoes.

And this is what I did.

QUICK POTATO FLAT BREAD

This  makes a good filling breakfast, lunch or dinner and can be made into a wrap with any left-over vegetable preparation and put in the lunch boxes of the very hungry, ever hungry kids.

It can also be baked in an oven at 180 degree C till cooked.

Slather with homemade white butter or unsalted butter and enjoy with yogurt, spicy Indian mango pickle, or coriander chatni.

makes 12

Ingredients:
.Potato.....................................450gm, boiled and mashed
.Garlic......................................1 tsp. grated
.Gnger......................................1 tsp. grated
.Fresh red chili..........................1 tsp. finely chopped
.Salt..........................................to taste
.Carom seeds(ajwain)...............1 tsp.
.Fennel seeds............................1 tsp.
.Dry mango powder...................2 tsp.
.Red chili powder.......................1 tsp.
.Garam masala powder...............1/2 tsp.
.Coriander leaves........................1/4th cup, finely chopped
.Wheat flour................................2 cups
.Water........................................1/4th cup, approximately
.Onion.........................................1 small, finely chopped (optional)
.Lemon juice................................1 tsp.
.Oil...............................................for shallow frying



quick potato flat bread



Method:

.Mix all the ingredients, except water, well.

.Add the water slowly, while mixing the flour mixture and water to form a firm dough of medium 

 softness. Drizzle 1 tsp. of oil on the dough. Cover.

.Set aside for 15 minutes. Do not knead.

.Divide the dough equally into 12 balls.

.Make round balls rolling the dough between the palms.

.Apply a little dry flour on both the sides and flatten each ball into a 6 inch diameter circle using a rolling pin.

.You may need to apply dry flour often to prevent it from sticking to the rolling pin and to the rolling surface.

.Heat a griddle and put the flat bread on it.

.Cook on a low heat.

.Flip side when you see little bumps coming up and it appears to change colour.

.Cook  on a medium heat till lightly cooked on the 2nd side.

.Apply a little oil on the top surface. It should cover the entire surface especially the edges.

.Flip again and press down using a spatula to cook it further for 1/2 a minute or until the side touching the

 griddle gets beautifully coloured  brown spots all over the surface.

.Apply 1/2 tsp. oil on the surface facing you in the same manner as earlier. Flip and press with  spatula  and cook for 1/2 a minute until the brown spots appear.

.Remove and serve hot.



Note: You can freeze the extra

Here's how:

.This recipe makes 12. You can make as many as you need for the moment and half-cook the rest.

.Do not apply oil. Just cook each one lightly on both sides. Cool on a wire rack and store between
 freezer-safe plastic sheets and in a ziplock freezer-safe bag in a freezer. This can last upto 30 days.

How to cook them once they are out of the freezer?

.Just heat a griddle. Remove the flat bread from the freezer and directly put it on the griddle. Immediately  apply oil on the top surface and flip it. Press down with the spatula for30 seconds or less.

.Apply oil on the 2nd side  till well cooked.

.Serve hot.