Today I’d like to share this recipe for Cracked Pepper Flatbread. It’s a spicy take on an Indian flatbread called roti. I imagine the Bris as having a mix of tropical and desert flavors in their cuisine, so their foods often have a lot of flavor and spice!
Ingredients
- 1 cup all-purpose or whole wheat flour (or 1 cup flour + ¼ cup almond flour)
- ½ tsp salt
- 1 tbsp cracked peppercorns
- ¼ tsp ground cumin or smoked chili powder
- 1 tbsp oil or ghee (plus more for brushing)
- ½ cup + 1–2 tsp warm water (as needed for a soft, slightly tacky dough)
Method
- In a bowl, combine flours, salt, pepper, and spices.
- Add oil, then gradually stir in warm water until dough is soft and just slightly tacky. Knead 5–7 minutes until smooth and elastic.
- Cover and let rest for 30–45 minutes.
- Divide into 4–6 equal portions. Roll into rounds about ⅛ inch thick.
- Heat a skillet over medium heat. Cook each round for ~45–60 seconds per side, until golden with light brown spots.
- Brush lightly with ghee or oil and stack under a clean cloth to keep warm and soft.