Xinjiang-style Flatbread

Ingredients

The Xinjiang-style Flatbread differs from the original Indian roti in terms of flavor profile and spice blend. While the roti is typically plain and mild in taste, the Xinjiang-style Flatbread incorporates the bold and aromatic spices of Xinjiang cuisine, such as cumin, chili powder, and Sichuan peppercorns. This gives the flatbread a unique and vibrant flavor that sets it apart from traditional roti. We alse have the original recipe for Roti, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon Sichuan peppercorns, crushed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 0.5g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cumin powder, chili powder, crushed Sichuan peppercorns, and salt.
2. 2.
   Gradually add warm water to the dry ingredients and mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into small balls and roll each ball into a thin, round flatbread.
5. 5.
   Heat a skillet or griddle over medium heat and brush it with vegetable oil.
6. 6.
   Cook each flatbread for about 1-2 minutes on each side until golden brown spots appear.
7. 7.
   Remove from heat and brush the flatbreads with a little more vegetable oil for added flavor and moisture.
8. 8.
   Serve the Xinjiang-style Flatbread warm and enjoy!

Treat your ingredients with care...

• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Sichuan peppercorns — Remove the seeds from the peppercorns before crushing them to reduce the heat level.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dough.
• Experiment with different spice blends to create your own unique Xinjiang-style Flatbread.
• Serve the flatbread with Xinjiang-style lamb skewers or a flavorful vegetable curry for a complete meal.
• If you prefer a softer texture, cover the cooked flatbreads with a clean kitchen towel to keep them warm and moist.
• Leftover flatbreads can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Xinjiang-style Flatbread as a side dish alongside your favorite Xinjiang cuisine-inspired main course. It pairs exceptionally well with grilled meats, spicy stews, or even as a wrap for kebabs.

Presentation advice

Arrange the warm flatbreads on a platter, slightly overlapping each other to create an inviting display. Garnish with a sprinkle of freshly chopped cilantro or a drizzle of chili oil for an extra touch of color and flavor.