This meal comes from two different publications. Earlier in the week I saw these beautiful daikons at the supermarket and jumped at the novelty. Then I wasn't totally sure what to do with them until I stumbled on Smita Chandra's curry for the veg on Saveur's website. In the recipe she mentions serving it with Chapatis so I knew a flatbread of some sort would pair well.
I wanted something that might add a little protein to the dish (am I a broken record yet?) so I found a flatbread on Savita's website, Chef de Home, that uses equal parts chickpea and wheat flours as the base. I imagine both authors recipes are lightyears more tasty, but I didn't have all the ingredients on hand so I had to adjust with what I had.
2 tbsp olive oil
1/2 tsp fennel seeds
2 cloves garlic, minced
1 large shallot, roughly diced
1 lb daikon, peeled and cut into ½" pieces
2 tbsp spinach (fresh or frozen)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp red chile powder, such as cayenne
Kosher salt, to taste
3/4 cup chickpea flour
3/4 cup wheat flour
1 tsp salt
1/4 tsp black pepper
1/4 tsp mild chile flakes
1/4 tsp turmeric
1 tbsp cumin seeds
1 shallot, minced
1/2 red chili pepper, minced
2 tbsp olive oil
1 tsp ghee
Heat oil in a large skillet over medium-high heat. Cook fennel seeds seeds until they pop, 1-2 minutes.
Add the garlic and onion; cook until golden, 5–7 minutes. Stir in the daikon and spinach, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Season with salt.
To make the bread, combine all the dry ingredients together. Then add in the wet ingredients except the ghee. Slowly add in 1/4 cup of water at a time until it comes together (1/4 cup of water in total was enough for me). Let the mixture rest for 15-20 mins.
Divide the dough into 4 and roll out into a flat circle. You'll likely need a little flour so it doesn't stick to the counter.
To cook the bread, heat another large skillet over medium high heat. Add a small amount of ghee to the pan and place the flatbread on top. Cook for 2 minutes per side or until golden brown spots start to form. Repeat with the other balls of dough.
Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.
If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.
I'm so excited to share the journey and learn from you as I go along!
- Julia Feld