Once in a while, you have a really BIG “Ah-hah!” moment. While preparing to write this post, I had one.
In the four years I’ve been blogging, I’ve never disclosed why curry is one of my favorite spices – and why I chose @TspCurry as my Twitter handle.
So, in contemplating The Recipe ReDux theme of “Sowing Seasonal Seeds,” I chose to create a recipe that would highlight my favorite spice, curry, along with a variety of seeds.
Part of the reason I’ve never really written much about curry is I use it in every day ways: scrambled eggs, baked potatoes, tomato soup, baked beans…even my 9-month old baby refuses to eat her mashed peas without a sprinkle of curry. The color of curry is also about the same color as my reddish-blonde hair; I’ve been told I have a head of curry-colored curls! Plus, I find Indian cuisine delicious.
So, while curry can be used every day, I took this simple flatbread recipe in the direction of India, combining it with mustard seeds and sesame seeds. As you have probably tasted, toasted sesame seeds are nutty and delicious. Mustard seeds have a warm heat that is made richer when toasted. When using B-vitamin-rich seeds in dishes, experiment with those less-used ones in your spice drawer: Caraway in soup, fenugreek in rice dishes, slightly crushed coriander in salad dressings or chutney. (This falafel recipe uses both seeds.)
My flatbread recipe actually originated as this naan recipe from the beautiful Indian Kitchen blog; but it took several turns along the way. I added a substantial amount of whole wheat flour, changed some ingredients/flavors, and left out the water – fearing the dough would be too sticky to fuss with. The resulting flatbread was heavier than bubbly naan, perfect for scooping up heftier dipping sauces (or drippy yogurt dips!) It would also be great for topping with pizza ingredients.Print
Yeast-Free Flatbread with Sesame Seeds & Mustard Seeds
This easy flatbread can be made with ingredients in your pantry and can be topped with toppings from toasty seeds to pizza ingredients.
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1/2 cup plain fat-free yogurt
- 2–4 tablespoons milk
- 1–2 teaspoons mustard seeds
- 1–2 teaspoons sesame seeds
- 1/2 teaspoon curry powder
- Combine flours with baking powder, baking soda, salt and sugar in a mixing bowl; mix well with a fork/whisk.
- Mix together olive oil and lemon juice; add to flour mixture. Mix together with a fork or your hands. Add yogurt and mix with a fork and then with you hand. Add milk and knead to a smooth dough; dough will be dense.
- Cover it with a clean moist cloth and keep in a warm place for 2-3 hrs; or place in a zip-top plastic bag and refrigerate overnight. The dough will rise but not double in size.
- Using a serrated knife, slice the dough into 8 pieces. Flatten the dough with your had and then roll out on a clean surface into a roundish shape about 1/8-inch thick. (No need to dust surface with flour.) Sprinkle top of dough with sesame seeds, mustard seeds and curry powder; flip over and brush with water.
- Place dough water-side down in a medium-hot cast-iron skillet (brush skillet with a little oil if it is not well-seasoned. You could also use a non-stick skillet brushed with a little oil.) Cook for 2 minutes or until lightly brown and toasted; flip. Cook 1-2 minutes until lightly brown and the seeds begin to turn golden. Repeat with remaining flatbreads.
- Serve with a variety of dips or sauces or eat plain!
The kids and I seriously enjoyed the rich flavors right out of the pan of the warm toasted sesame and mustard seeds with the nutty whole wheat!
What’s your favorite way to use curry? Do you ever use mustard seeds or sesame seeds?