There's nothing like making some fresh and hot flatbreads to accompany a hearty curry. But a wonderful way to add even more flavour - and nutrition - is to include lentils inside the flatbread. Here's how:
1/2 cup of Split Peas
1 teaspoon of Salt
1 tablespoon of Cooking Oil
1/2 Onion, finely diced
3 cloves of Garlic, minced
1/2 teaspoon of Turmeric Powder
1/4 teaspoon of Masala
1 teaspoon of Cumin Seeds
1/2 teaspoon of Mustard Seeds
1/4 teaspoon of Chilli Powder
1/2 cup of Wholemeal Flour
1&1/2 cups of White Flour
Between 3/4 cup and 1 cup of Boiling Hot Water
Extra Flour for kneading
Extra Oil for greasing the frying pan
Put the split peas into a small pot and just cover with water. Place on medium to high heat, without a lid.
Cook the split peas for around 10 minutes and then remove the scum that collects on the surface. It's very important not to over cook the split peas.
As the soon as the peas break between your fingers they are ready.
Drain the split peas and allow them to cool. Use a food processor to roughly break the split peas down to a course texture. Alternatively you can use a pestle and mortar.
Heat a wide pan, add oil and then fry the whole spices till they begin to pop.
Then add the onions and fry for a few minutes. When they are translucent, add the garlic, turmeric and masala, and fry for another minute ensuring that the garlic does not brown.
Add your split peas and chilli powder and fry for another ten minutes, further breaking down the split peas by breaking them with your spoon.
You are looking to achieve a dry texture, so turn the heat down if you need to in order to reach this point without burning the split peas.
Place both flours in a large mixing bowl and add between 3/4 cup and 1 cup of boiling hot water to the flour gradually, carefully mixing with a large spoon.
Only add enough water to make a dough of medium firmness. Allow the dough mixture to cool before drawing it together and kneading it for about a minute.
Divide the dough into four parts and roll into balls.
Flatten each ball with the palm of your hand and make a wide depression in the ball.
Fill with the split pea mixture and carefully fold over the edges to seal the split pea mixture inside.
Carefully roll out the dough, stopping to seal any small gaps that appear in the dough as you go. If you have one or two small holes when you finish though that's fine.
Heat a frying pan and grease the surface with a little oil on a paper towel. When the pan is smoking, carefully place the flat bread in the pan and cook for a minute on one side before turning it over.
Cook for another minute, then return the flatbread to the first side until it has brown spots all over it.
Wrap cooked flatbreads in a kitchen towel to keep them soft and warm. Serve with any Indian curry or tomato chutney.