This delicious flatbread is an unbelievable taste explosion. It’s super simple but doesn’t compromise on flavour!
Makes 8 breads.
Ingredients
2 aubergine
oil of choice
1 brown onion, finely chopped
1 tsp mustard seeds
4 garlic cloves, grated
1 tomato, roughly chopped
salt
½ tsp chilli powder
½ tsp turmeric powder
1 tsp garam masala
50g cheddar cheese, grated
chilli oil (optional)
For the Dough
350g self raising flour
½ tsp salt
½ tsp Ajwain/carom seeds
½ tsp bicarbonate of soda
300g natural yoghurt
Method
– Prick both aubergine with a knife. Coat them in a thin layer of oil and cook under the hot grill for 40 minutes. Make sure to turn them every 10 minutes to cook them evenly.
– Remove them from the oven and allow them to cool slightly before you peel off the skin, roughly chop the flesh, and set aside. Dispose of the skin.
– Add 2 tbsp of oil to a hot pan. Add the mustard to the pan and let them sizzle.
– Add the onion and cook for 5 minutes to soften.
– Add the tomato and cook for 5 minutes.
– Add ½ tsp salt, chilli powder, turmeric powder, garam masala, and aubergine flesh. Stir through and cook for 3-4 minutes.
– Place all of the ingredients for the dough in a large bowl. Mix well and use your hands to form the dough.
– Once the dough has formed knead it for 30 seconds, place it back in the bowl, cover, and let it rest for 10 minutes.
– Divide your dough into 8 equal portions.
– Dust your work surface with a bit of flour. Take one portion and roll it into a ball, then flatten it to form a thick disc.
– Place the dough in a hot oven-proof pan and add a spoonful of the aubergine mixture on top. Cook for 2-3 minutes.
– Once it begins to puff up on the sides, sprinkle over some cheese, and place it under a hot grill for 2 minutes. Transfer to a plate.
– Repeat the process with the rest of the ingredients.
– Garnish with a drizzle of chilli oil.