Recetas muy buenas con las cosechas del huerto!
When I was young, my mom would make these flatbreads that were made out gram flour and had….for the lack of a better description a pinch like pattern on it. They were relatively very small and thicker than the regular chapatis and she would dunk it into a bowl of ghee (clarified butter) as soon as she removed them from the flame. She made the pattern with the tongs that she used to flip the bread on the flame – it was to make the ghee stick onto the bread. I liked eating those breads as is…without any toppings, without any curries.These flabreads originate from Rajasthani cuisine but I am not sure of what exactly are they called.
I used the flatbread sans ghee to create today’s recipe. The bread is stiff and holds its shape really well and this recipe is somewhat a hybrid between a tart and a flatbread. The…
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