Balep - Muhajir Style Flatbread

Ingredients

In the Muhajir adaptation of Balep, we incorporate Muhajir spices and flavors to enhance the traditional Indian flatbread. The addition of cumin, coriander, and turmeric gives the Balep a distinct Muhajir twist, infusing it with a rich and aromatic taste that complements Muhajir cuisine. We alse have the original recipe for Balep, so you can check it out.

• 2 cups (240g) wheat flour 2 cups (240g) wheat flour
• 1/2 cup (60g) semolina 1/2 cup (60g) semolina
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, semolina, cumin seeds, coriander powder, turmeric powder, and salt.
2. 2.
   Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
3. 3.
   Gradually add water, a little at a time, and knead the dough until it becomes smooth and elastic.
4. 4.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
5. 5.
   Divide the dough into small balls and roll each ball into a thin, round flatbread.
6. 6.
   Heat a griddle or a non-stick pan over medium heat.
7. 7.
   Cook each flatbread on the griddle for about 1-2 minutes on each side, or until golden brown spots appear.
8. 8.
   Serve the Muhajir-style Balep hot with your favorite Muhajir dishes.

Treat your ingredients with care...

• Wheat flour — Ensure that the wheat flour is fresh and free from any lumps for a smooth dough.
• Semolina — Use fine semolina for a softer texture in the flatbread.
• Cumin seeds — Toast the cumin seeds lightly before adding them to the dough to enhance their flavor.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder to the dough.
• Serve the Balep with a side of yogurt or raita to balance the flavors.
• Experiment with different shapes and sizes of the flatbread for an interesting presentation.
• If the dough is too dry, add a little more water. If it's too sticky, sprinkle some flour while kneading.
• Leftover Balep can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Muhajir-style Balep as a side dish with Muhajir curries, kebabs, or lentil dishes. It can also be enjoyed on its own with a dollop of yogurt or chutney.

Presentation advice

Arrange the freshly cooked Balep on a platter, slightly overlapping each other. Garnish with a sprinkle of chopped fresh coriander leaves for a pop of color.