Kale and Tomato Flatbread

by Anu Nagaraja

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A wholewheat flat-bread with added nutritional value of kale and tomatoes.

Kale and Tomato Flatbread recipe - How to make Kale and Tomato Flatbread

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 16Makes 16 pieces

Ingredients

Method

Firstly, cook the kale leaves in boiling water for 6-8 minutes, then drain and cool.
Make a paste of the cooked kale adding just small amount of water. Keep aside.
Chop the tomatoes roughly and grind into a paste in the same mixer grinder jar. Keep aside
In a large bowl, take the flour, add salt to taste and mix it in well using your hand
Then add pureed tomatoes and kale, curds, turmeric powder, green chili paste,grated ginger
Mix everything well and form a soft but smooth dough. You may not need any additional water at all since the pureed vegetables contain moisture so does the natural yogurt
Keep it covered and rest it for 20 minutes
To prepare rotis, take a small portion of the dough about a small lemon size, roll it between your palms to smooth-en it
Flatten it to make a small patty and dip in some additional flour
Place it on the work surface, flatten it using a rolling pin to about 6"-7" diameter, not too thick nor too thin
Now place this on a heated skillet. Cook on medium heat until you note bubbles forming over it
Flip it over. Cook by pressing gently with a flat ladle all over to ensure even cooking
Now apply 1/2 tsp of oil on the surface of the roti. Flip and cook by pressing gently all round
Apply oil again on this other surface, flip, press and cook until dark brownish spots appear all round
Transfer to a paper towel or straight onto the serving plate
Enjoy kale and tomato roti with any gravy side dish

This recipe was contributed by Anu Nagaraja on 16 Nov 2014

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