Bittman’s FlatbreadPosted: April 22, 2009
We made it tonight, without the okra, but with cornflour. I’m putting the recipe below because Bittman tells you the whole wheat version in his video (you should watch it for the reasons Phil stated below), but doesn’t write the recipe out in the article.
olive oil (or any oil or butter you like)
1/2 cup whole wheat flour
1/2 cup cornflour
1 1/4 cup water (or up to 1 1/2 cup)
healthy dash of salt
spices that you like (we used a heaping tablespoon or more of garam masala)
1. Preheat oven to 400F.
2. Heat up a tablespoon or so of olive oil or butter or vegetable oil over medium low heat in a pan that can go in the oven. If you don’t have one, just heat up the oil in the heated oven in an 8×8 baking dish (or whatever youo have handy).
3. Stir together all of the other ingredients with a whisk to break up clumps. You’re looking for a pancake batter consistency. If you need to add more water, do so.
4. Pour batter in the pan with the heated oil.
5. Place in the oven and cook about 40 minutes or so. Just check on it, if it looks brown and the edges are coming away from the pan, it’s’ done.
The garam masala added a really nice touch. I am very psyched to try the cauliflower/coconut milk version that is in the NYT’s, but I am even more excited to try out different herb combinations, maybe add some cheese at the end or caramelized onions? The possibilities are endless. I bet this would also be awesome underbaked a little and then grilled. Grill time is coming people!