Indian bread with courgettes & coriander

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1. Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
2. Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl. Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
3. Pour 11⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry. Tear or cut off 12 equal-sized pieces and shape into balls.
4. Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round - don't worry if the edges are crinkly.
5. Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth - this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.
6. Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side. Remove and set aside on a plate. Repeat with the rest of the rounds. (You can make the breads up to 2 hours ahead, then wrap in foil and reheat in a low oven.) Serve hot or cold.

Per serving

257 kcalories, protein 8g, carbohydrate 43g, fat 7 g, saturated fat 1g, fibre 4g, salt 0.01 g

'These soaked up the juices from the kashmiri lamb very well - you do need to roll them quite thin though.'

Latest comments and suggestions

• asparagus

  02 January 2008

  asparagus rated and commented on this recipe

  

  These were easy to make and tasty. I've used them several times and they have gone really well with a variety of Indian meals that I've made now.

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• Deena

  22 March 2009

  Deena commented on this recipe

  I do these by mixing the wholemeak flour with gram four, per the traditional recipe...they are softer that way.

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Ingredients

• ½ tsp cumin seeds
• 450g courgettes
• 175g plain flour , plus extra for rolling out
• 175g plain wholemeal flour (not strong bread flour)
• 2 tsp grated fresh root ginger
• a good pinch of turmeric
• a small handful of fresh coriander , chopped
• 3-4 tbsp sunflower oil

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Difficulty and servings

Serves 12

Preparation and cooking times

Super healthy

Ingredients

• ½ tsp cumin seeds
• 450g courgettes
• 175g plain flour , plus extra for rolling out
• 175g plain wholemeal flour (not strong bread flour)
• 2 tsp grated fresh root ginger
• a good pinch of turmeric
• a small handful of fresh coriander , chopped
• 3-4 tbsp sunflower oil

Per serving

257 kcalories, protein 8g, carbohydrate 43g, fat 7 g, saturated fat 1g, fibre 4g, salt 0.01 g

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