Ingredients
Units Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp instant dry yeast
- 3/4 tsp freshly ground fenugreek
- 3/4 tsp freshly ground coriander seed
- Dashes of white pepper, cayenne, ground ginger equal to 1/4 tsp (optional)
- 1 tsp freshly ground cardamom
- 1 tsp salt
- 2 cloves garlic, crushed
- 1 Tbsp vegetable oil
- 1/2 cup warm water (start with a little less)
- 1 large egg
- Ghee (preferred) or vegetable oil, for cooking
Instructions
- First, knead all ingredients together until smooth except for the last bit of vegetable oil for cooking.
- Cover and let rise in a warm spot for 45 minutes- 1 hour or until doubled in size.
- (Instant dry yeast works very quickly – but if you only have regular yeast this will take about 1 ½ hours)
- Roll out thinly to fill an oiled, 12-inch oven-safe pan or skillet – about 1/3″ thick. I used a paella pan.
- Immediately cut with a ravioli wheel – first cut in wedges like a pizza, then cut a series of circular lines like a dart board. If the dough pulls with the cutter, try cutting towards the center.
- Be sure to cut 99-100% of the way through – this is the only way your cuts won’t “disappear” once baked.
- Let rise 30-45 minutes – until puffed and doubled in size. Meanwhile, preheat the oven to 350F.
- Brush with ghee and and bake 15-20 minutes.
- Brush with ghee again and serve with honey or ghee mixed with Berber spice.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 297.97 kcal
- Sugar: 0.34 g
- Sodium: 265.55 mg
- Fat: 7.37 g
- Saturated Fat: 1.76 g
- Trans Fat: 0.03 g
- Carbohydrates: 49.01 g
- Fiber: 3.89 g
- Protein: 9.56 g
- Cholesterol: 50.47 mg
