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Slightly Spicy Indian Style Flatbread

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“Note that this is nothing like naan or roti, but I got the idea from something Sandra Lee had about using simple ingredients to make a complex-looking bread. This isn't the exact recipe I saw on the show but I was inspired by it and like this flavor combination. It's very yummy and simple, a great accompaniment for dal, raita, and any kind of chutney. Great for parties with a hummus!”
READY IN:
15mins
SERVES:
6
YIELD:
1 large flatbread
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F.
  2. Grease a baking sheet with cooking spray or a very light application of olive oil. (Or preferably, olive oil cooking spray.).
  3. In a small bowl, first combine the olive oil with the ground cumin and garam masala.
  4. Add the sesame seeds to this baste-- I like to use 1/4 tsp each of regular toasted sesame seeds and black sesame seeds. You can find black sesame seeds at Indian grocery stores for really cheap, they're very flavorful and a nice sub for regular sesame seeds.
  5. Roll out the dough onto the baking sheet. You might have to knead it out with your hands first. A rolling pin works well for this. The rolled out dough should be no thicker than about half an inch.
  6. Poke some holes around the edges and middle with a fork. This will ensure it stays flat plus infuse some of the baste's robust flavors into the dough too.
  7. With a pastry or BBQ brush, brush the baste onto the dough. It should use up all of the baste perfectly.
  8. Bake for about 10-15 minutes or until golden brown. Carefully remove and cut into bite-size pieces, strips, or whatever you like.

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