BABY CORN & CORIANDER FLAT BREAD
A simple and easy recipe for breakfast or you can have for weekend lunch also.
10-12 Baby Corn
½ cup Coriander, finely chopped
2 tbsp. Ginger grated
Salt to taste
1tbsp. Black Pepper, freshly grounded
2 1/2 cups Whole wheat flour
For Serving: Dollops of Butter and Tomato chutney
1-Soak baby corn in the salted hot water for 10 minutes. Drain and wipe. Grate all the baby corn and mix with ginger, coriander, salt and pepper.
2-Sieve the flour with salt and add water slowly to make semi soft dough. Add 1tsp. oil and cover it for 10 minutes.
3-Heat flat pan, divide the dough in the 6-7 equal portions. Roll each one 2 inch diameter and fill 1tbsp. baby corn filling. Cover it from all sides and roll out this stuffed ball gently in to circular shape. Grease heated pan and cook this flat bread from both side golden brown. Spread oil in this flat bread and press with back of the spoon to make it crispy. Serve hot with dollops of butter and tomato chutney. Make all flat breads in the same manner.