Indian bread with courgettes & coriander

Ingreadient:

• ½ tsp cumin seeds
• 450g courgettes
• 175g plain flour, plus extra for rolling out
• 175g plain wholemeal flour (not strong bread flour)
• 2 tsp grated fresh root ginger
• a good pinch of turmeric
• a small handful of fresh coriander, chopped
• 3-4 tbsp sunflower oil
   

Direction

1. Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
2. Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl. Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
3. Pour 11⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry. Tear or cut off 12 equal-sized pieces and shape into balls.
4. Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round – don’t worry if the edges are crinkly.
5. Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth – this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.
6. Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side. Remove and set aside on a plate. Repeat with the rest of the rounds. (You can make the breads up to 2 hours ahead, then wrap in foil and reheat in a low oven.) Serve hot or cold.