On the day that I made the falafel chickpea nuggets, I realized that I couldn’t buy premade flatbread. In a pinch, I researched for some recipes online to be able to make it at such a short period of time. This only took me less than an hour to make and it’s soft and yummy! I also served this with some sweet tomato chutney, a recipe that I thought would do well in contrast with the tanginess of the rest of the dishes. This is not traditional Indian tomato chutney, but just as good, and goes perfectly with the rest of the spread. Then I also made a very zesty, bright cilantro pesto.
Read further to learn how to make this fluffy bread, and the dips that I served it with.
No Yeast Flatbread, Tomato Chutney, and Cilantro Pesto
Prep Time: 40 minutes
Cook Time: 5 minutes
For the Flatbread:
- 2 cup of all-purpose flour
- 1/2 cup coconut oil or avocado oil (or you can use 50 grams butter, if you prefer)
- 3/4 cup of milk (try using almond milk if you’re vegan)
- 1/2 tsp vegetable oil for cooking
- 1/2 tsp salt
For the Sweet Tomato Chutney:
- 10 medium-sized pieces of tomatoes halved
- 1/2 inch ginger, grated
- 5-7 tablespoons of honey
- 1-2 cups of water
- 3 tbsp apple cider vinegar or regular white vinegar
- 1 tsp vegetable oil
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp dried coriander leaves
- 1 tsp freshly ground black pepper
- A pinch of garam masala
- A pinch of salt
For the Cilantro Pesto:
- 1-2 cups of cilantro leaves and stems
- 4 cloves of garlic
- 1 small shallot, or half a medium onion, chopped
- The juice of half a lemon
- 1 tsp lemon zest
- Salt and pepper to taste
- ½ cup of cashew nuts, almonds, or pine nuts (optional. In my case, I left this out)
To Make the Flatbread:
- In a pot, heat the milk and coconut/avocado oil. If you’re using butter, heat the milk until it is melted. Don’t allow the milk to boil.
- Combine the flour and salt, then add the heated milk and oil/butter. Mix it well, first using a spatula if it’s too hot. Once the dough is easier to handle, transfer to a floured work surface. Knead for 2 minutes, only until smooth–adding extra flour if it’s too sticky. Don’t over knead it so that it’s so elastic. You want to keep the flatbread fluffy and light.
- Place in a bowl and cover with damp cloth. Rest the dough for 30 minutes.
- Cut the dough into 4 pieces and then roll each one, making balls. Then cut these into half.
- Flatten with a rolling pin or rolling device of your choice, trying to make an oval shape as you go. The ideal thickness would probably be about half a centimeter.
- Then on a hot griddle or skillet over medium heat, add some vegetable oil. Place one flatbread on it and wait for it to puff up. Once it does, flip it over to the other side and press down when it puffs up again.
- Place on plate and cover with cloth. Do the same to the remaining pieces of bread. To keep all the flatbread warm, place the newest one in between two that had been resting on the plate, so that the warmth from the new flatbread would keep the other pieces of dough soft and hot. Make sure that this is fully covered with the cloth.
To Make the Sweet Tomato Chutney:
- In a saucepan over medium heat, add some vegetable oil. Saute the ginger, cumin, garam masala, and dried coriander leaves for about 30 seconds. Then add the tomatoes and saute for another minute.
- Add the honey, vinegar, and cinnamon, then season with salt and pepper. Give it a quick mix then add the water.
- Let it simmer for about 15 minutes, or until the tomatoes are soft and the liquid is reduced. Once the tomatoes are soft, mix the chutney until the tomatoes disintegrate into the sauce.
- Remove from the heat and set aside to serve later.
To Make the Cilantro Pesto:
- Add all of the ingredients in the blender and pulse until smooth.
- Adjust the seasoning according to taste and set aside to serve.