This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup!
- 3 -4 medium potatoes
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 1 cup water
- fresh ground pepper, to taste
- 1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm)
- kalamata olive, chopped,to taste
- Boil potatoes in salted water to cover, until tender.
- While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
- Add 2 tablespoons of oil, then water.
- Mix until this becomes a defined (albeit sticky) ball of dough.
- Remove and knead until smooth, adding flour or water as necessary.
- Cover dough with plastic wrap and set aside while preparing potatoes.
- When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
- Taste and adjust seasonings as necessary.
- On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
- Roll each piece into about 4-inch round.
- Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
- Pinch dough closed and press down to distribute filling evenly.
- Heat a large cast iron pan over medium-high heat for 2-3 minutes.
- Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
- Cook each bread for about 3 minutes per side, until brown spots appear.
- Repeat until all are done.
- Serve hot or room temperature.