A soft, bubbled skillet flatbread leavened with yeast and curd, brushed with garlic butter and torn straight into gravy while it is still steaming.
Ingredients
From the TrooFoodz pantry
- Sprouted Jowar Flour 2 1/2 cups
Fresh
- Instant yeast 1 1/2 tsp
- Warm milk 1/2 cup
- Thick curd 1/2 cup
- Psyllium husk 2 tbsp
- Salt 1 tsp
- Butter 3 tbsp
- Garlic, finely minced 5 cloves
- Nigella seeds 1 tsp
- Coriander leaves, chopped 3 tbsp
Method
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Wake the yeast
Stir the yeast into the warm milk and leave it eight minutes until it foams. Milk sugars give the yeast something to work on and the crust something to brown with.
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Hydrate the husk
Whisk the psyllium husk into the curd and let it stand five minutes until it thickens to a gel. This gel is what gives the dough the stretch that jowar cannot.
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Bring together
Mix the Sprouted Jowar Flour and salt, then work in the yeast milk and the curd gel to a soft, slightly sticky dough. Knead six minutes.
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Prove warm
Cover and prove 40 minutes somewhere warm. It will not double like a wheat dough — look instead for a visibly puffed, airy surface.
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Shape by hand
Press each portion into a teardrop with oiled fingers, about 6 mm thick. Scatter over nigella seeds and press them in.
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Slap onto iron
Wet the underside and slap it onto a screaming-hot iron skillet. It will grip the metal; cover for 90 seconds and let the trapped steam raise big bubbles.
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Flip and blister
Invert the skillet over a flame for 20 seconds to char the top, or flip and press with a cloth, then brush at once with butter melted with garlic and coriander.
Why this works
Psyllium gel substitutes for gluten's elastic network, trapping the carbon dioxide the yeast produces so the flatbread can bubble instead of going flat and dense. The very hot skillet turns the water on the base into steam almost instantly, which is what lifts those characteristic pockets.
Make it your own
- Psyllium husk → Flaxseed meal Use 3 tbsp; slightly heavier crumb, faintly nutty.
- Warm milk → Warm water with a pinch of jaggery Dairy-free proof; slightly paler crust.
- Butter → Ghee Nuttier and more aromatic on the hot surface.
