Pea & Herb Stuffed Indian Flatbread
- 3 1/4 cups flour, all-purpose
- 2 cups flour, white whole wheat
- 4 tsp baking powder
- 4 tsp salt, kosher
- 2 tsp sugar
- 1/2 cup yogurt, plain, fat-free
- 1 egg, large
- 1/4 cup vegetable oil
- 1/2 cup peas, dried yellow
- 1/4 cup cilantro, fresh; chopped
- 1/4 cup mint, fresh; chopped
- 2 cloves garlic, chopped
- 1 jalapeno pepper, mined
- 1 tbsp ginger, fresh; chopped
- 1/3 cup feta cheese, crumbles
- butter, melted, for brushing
- salt, kosher, for sprinkling
- In a large bowl, whisk together the all-purpose flour, whole wheat white flour, baking powder, salt and sugar. Set aside.
- Whisk the yogurt and egg in a medium bowl, then whisk in 1-1/2 cups of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. Add more flour if needed.
- Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on a baking sheet lined with parchment paper. Let rest 1 hour.
- Add the peas and 2 cups of water to a heavy bottomed pot set over medium heat. Simmer for 40 minutes, or until water had been absorbed and peas are soft and pasty. Mash gently with a fork. Combine with the cilantro, mint, garlic, jalapeno, ginger, and salt.
To form the bread:
- Working on a floured surface, roll each ball of dough into a circle approximately 5 inches in diameter. Spread about 2 teaspoon. of the filling in the center, leaving a 1/2-inch border. Sprinkle 1 teaspoon feta over the filling.
- Fold in the top, bottom, and sides of the circle so that the filling is covered. Flip over so the seam is on the bottom, and roll into a 6 inch circle. Repeat with remaining breads.
- Light a gas grill or preheat your broiler. Wipe the grates of the grill with an oiled paper towel. Place the breads directly on the grill grates or on a broiling pan, and cook for 2 to 3 minutes, or until bottom begins to brown and cook. Flip and cook an additional 2 to 4 minutes, or until breads are cooked through. Brush with melted butter and sprinkle with salt.
Tucked inside this quick and easy bread is a fragrant paste of starchy dried peas, fragrant herbs, and a touch of spice.