- ½ tsp cumin seeds
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 450g courgettes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 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
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- a small handful of fresh coriander, chopped
- 3-4 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
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.
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.
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.
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.
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.