Mathi Flatbread Recipe: small dry biscuits for scooping up chutney
Ingredients
- 4 oz (100g) Plain flour
- Pinch of salt
- 2 tablespoons margarine or Ghee
- ½ teaspoon Ajwain seeds
- ¼ teaspoon crushed black peppercorns
- 5 tablespoons luke warm water
Method
Put the flour and salt into a large bowl and rub in the margarine or ghee. Add the ajwain seeds and crushed black pepper.Add the water and mix together the dough. Knead the dough for at least 5 minutes until soft and springy, then leave to one side for ½ an hour to rest.To cook heat some oil in a wok or deep frying pan. Divide the dough into 24 equal sized balls and roll out fairly thinly on a floured work surface. Make 3 or 4 cuts across the center of each biscuit but do not cut beyond the edges. Deep fry the biscuits a few at a time over a medium heat until golden brown. These can be served immediately or kept in an air tight container for a week or so.