Semolina Flatbread

by Smita (follow)
Ex-medico, food blogger, food enthusiast from Melbourne. Find more recipes on my personal blog
Vegetarian (1517)      Breakfast (581)      Indian (223)     
This is a very simple recipe. We usually make it for breakfast.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 1

1/3 cup semolina
1 tbsp rice flour
1.5 tbsp yoghurt
1 green chilli, slit through the middle
2 tsp ginger paste
1/2 tsp salt (or as per taste)
1/8 tsp sugar
1.5 tbsp shredded coconut
2 tbsp chopped coriander leaves (optional)
2 tsp ghee
Water as needed (mostly about 3/4 cup)

This quantity makes 2 flatbreads which can serve 1 person.

Mix all the ingredients listed above except ghee and water, in a bowl.

Add water slowly to the above mixture till you get a thick batter. Try to prevent lumps.

Semolina Flatbread
Medium-thick consistency

Cover with a plate and let it rest for 5 minutes. This will give the semolina time to plump up.

Now check the consistency again and add more water to get a medium-thick consistency. Discard the chilli.

Put a pan or skillet to heat. Pour a ladle-full of the mixture in the centre of the pan and lightly spread it like a pancake. It should not be too thin.

Semolina Flatbread
Spread the batter on a skillet or pan

Drizzle little ghee from the sides of the flatbread. Cover and let it cook on medium heat for 3-4 minutes. Then flip and cook on the other side uncovered.

After turning over
After flipping

It will have a slightly browned and toasted appearance. See that it is not wet anywhere. That is an indication that it is properly cooked.

Enjoy with any chutney, pickle or sauce of your liking.

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