3–4 medium brinjals (about 750g)
1 onion, chopped
3T sunflower oil
2–3 garlic cloves, chopped
1–2 hot red chillies, chopped
1t ground turmeric
1t ground cumin
1/2 cup coriander leaves, washed and dried
2T fresh lemon juice
salt to taste
For the flatbread
250g cake flour
2t instant yeast
2T vegetable oil
3T low-fat yoghurt, beaten
1 small egg, beaten
about 4–5T water, for binding
oil, for brushing
cumin or nigella seeds, for sprinkling (from speciality food stores)
Prick the brinjals and cook under a hot grill until absolutely charred and collapsed. Leave to cool, then skin and roughly chop.
Gently cook the onion in heated oil until softened but not browned. Stir in the garlic, chillies, turmeric and cumin until fragrant. Blend with the chopped brinjals, coriander and lemon juice. Add salt to taste and more lemon juice if necessary.
To make the flatbread, sift the flour, salt, sugar and yeast together, make a well in the centre and pour in the oil, yoghurt and egg. Mix and slowly add enough water to make a soft, pliable dough.
Knead well for eight to 10 minutes, then place in a large oiled bowl, and cover with clingfilm and a plate. Allow to prove in a warm place for about an hour until double in size.
Heat a nonstick frying or griddle pan, or preheat the oven to its highest setting and place a baking sheet on the upper shelf to preheat.
Divide the dough into six pieces. Take a piece, covering the remainder, lightly flour the work surface and roll the dough into a thin circle or oval, about 4mm thick, and brush on a little oil.
If using a pan, slap the dough onto the hot surface and sprinkle a good pinch of seeds over it. Cook for a minute, then turn and cook the underside until brown spots appear. Lower the heat and turn the bread.
Cook for another 20 to 30 seconds until there are a few spots where it has charred and it is completely cooked. The whole cooking process should take about two to three minutes.
If using the oven, place the bread on the preheated baking sheet. Bake until puffed up, about a minute each side, turning halfway through cooking, and then finish under the grill until lightly.
This recipe originally appeared in our 2014 Food Issue
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