Posted by Stephanie Simpson on
So team, any guesses as to what it’s going to be?
It’s flatbread! (High-five if you got it right!)
Because curry without flatbread is…well, actually, it’s still quite delicious.
But these bonuses are all about taking your curry night to the next level. And having warm, homemade flatbread on hand to soak up all of that delicious coconut-infused korma broth - that’s definitely next-level material.
When you go out for Indian food*, you probably order either roti - the thin, unleavened, tortilla-like whole wheat bread cooked on a griddle - or, more likely, naan - the popular, puffy, yeasted bread cooked on the wall of a super-hot tandoor.
But naan, alas, is hard to recreate at home (but if anyone has an extra tandoor they’re not using…) and roti, though delicious, is a bit plain. So I’m going to give you something different.
Something far from plain.
Something that won’t leave you lamenting that it doesn’t quite taste like the real thing.
Something you can put together, start to finish, while your korma simmers away.
Coriander and cilantro flatbread.
In the world of flatbread, this is easy stuff. Easy stuff that puffs up while it fries (!), and leaves you with a stack of warm, fluffy, perfectly-salted flatbreads perfumed with the lemony scent of ground coriander.
And - again, cilantro-haters rejoice! - I imagine the recipe takes well to substitutions, so if you want to swap coriander and cilantro for other spices and herbs, go for it! (We’ll be testing out a green onion, sesame seed and sesame oil version in the next few days!)
And while these were an awesome accompaniment to our korma, there’s no need to consider them a curry-only side dish. Try them with hummus, raita, or even alone, brushed with a bit of butter or extra virgin olive oil, and you’ll definitely be getting your food-happy on.
Coriander & Cilantro Flatbread
Adapted from Bon Appétit
1½ cups all purpose flour**
2½ tsp ground coriander
1½ tsp baking powder
½ tsp baking soda
¾ tsp salt
⅓ cup chopped fresh cilantro
¾ cup plain yogurt
1. In a medium bowl, whisk together first five ingredients, then stir in cilantro. Add yogurt and stir with a fork just until flour clumps together. Knead dough in bowl just until it holds together. (Dough should be soft and sticky; if it’s not, add extra yogurt one tablespoon at a time.)
2. Turn dough out onto a floured surface and knead just until it’s smooth, about one minute. Cut dough into eight equal-sized pieces and roll each piece into a ball. On a floured surface, roll out each piece of dough until it’s roughly 4.5 inches in diameter.
3. Coat a frying pan generously with olive oil and heat over medium heat. Add as many flatbreads to the pan as will comfortably fit (I did two at a time) and fry until breads are golden and puffy, about three minutes per side, adjusting heat as necessary. Brush warm flatbreads with a bit of melted butter or extra virgin olive oil, if you so desire!***
*Note that korma, according to Wikipedia, actually hails from both India and Pakistan. I say “Indian food” here simply because that seems to be what people in Edmonton go out for! (As an aside: if anyone knows of any good Pakistani restaurants in Edmonton, I’d love to hear about them!)
**I swapped a 1/2 cup of all purpose for a 1/2 cup of whole wheat. Wild!
***The flatbreads are best when warm, so either serve them straight out of the pan, or keep the cooked ones warm in a 200°F oven while you finish frying the rest. And though they’re best day-of, you can warm up un-oiled/un-buttered leftovers in a cinch by popping them in a toaster.
Fun fact: Coriander and cilantro are botanical brothers! The term “coriander” typically refers to the seeds of the coriander plant, while “cilantro” is reserved for the leaves of the plant. Try the two out to see if you can spot the family resemblance!