Sindhi Flatbreads with Black Pepper (Kali Mirch ki Loli)
A Pakistani bread made with chapati flour and black pepper, cooked in a pan.
51 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 35 min · Cook 16 min · 51 min total
- medium
- 1
Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
- 2
Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
- 3
Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat. Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
- 4
On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
- 5
Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
- 6
Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
- 7
Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
- 8
Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
- 9
Remove and keep covered. Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
