Yield: 8 – 10 pieces in 6” diameter
Prep time: 5 minutes
Resting time: 15 – 20 minutes
Cook time: 25 – 30 minutes
Total time: 30 – 35 minutes
Ingredients
- 1 ½ cup Metta flour
- 1 small avocado
- ½ tsp of salt
- ¼ tsp baking soda
- 1 tsp lemon juice
- ½ tsp cumin powder
- ¼ tsp red chili powder or to taste
- ⅓ – ½ cup water (room temperature)
- ¼ carom seeds (optional)
- 1 tbsp of finely cut fresh cilantro or thyme (optional)
- ¼ cup of dry Metta flour (for dusting and sprinkling)
- (optional, but recommended) 1-2 tablespoon of oil or ghee to spread on the flatbread once cooked*
Note: * I prefer to put a little oil, about 1 teaspoon, on the cooked tortilla to keep the top moist, especially if saving it for later.
Tools Needed
- Rolling pin
- Skillet (preferably hard anodized pan)
Instructions
- Peel the avocado and remove the pulp or the meat. In a small bowl, mash the pulp using a fork with the lemon juice (to prevent oxygenation and browning of the avocado).
- In the Kitchen Aid mixer bowl or a large bowl, add Metta flour, baking soda, and all the spices above or the preferred ones, including the fresh cilantro. Mix together.
- Add the mashed avocado mixture and 1/3 cup water initially to the dry flour mix. Started kneading the mixture to a smooth dough and add more water if required.
- Cover the dough and let it sit for 20 minutes in the refrigerator.
- Heat the skillet/tawa on medium heat.
- In the meanwhile, divide the dough into small balls. You may need to smear a little dry flour on your hands before making the dough balls to prevent the dough from sticking to your hands. Make the dough balls a size you can easily manage. You can either make all the dough balls at once or one-at-a-time as you cook each flatbread on the skillet.
- When ready to roll, dip each dough ball in its entirety into dry flour to avoid sticking to the rolling pin. Place it on a clean counter top, or chokki, to roll using a rolling pin.
- Start rolling it evenly applying gentle pressure (if it starts breaking or sticking to the counter or rolling pin, you may be pressing too hard). Turn it over if needed forming a nice round circle. Don’t worry if you are not able to make it a nice round shape. You will likely need to use more dry flour while rolling it to prevent it from sticking to the counter. Brush off the access flour if it starts settling on the flatbread dough as you’re rolling it. Thin it out to your preference.
- Place it on a hot skillet. Ideal skillet temperature for these tortillas is 500 to 550 F. Let the side cook for about 15-20 seconds.
- When bubbles begin to appear, flip it to the other side and smear a little oil on the cooked side and gently press with a flat spatula.
- After about 40-45 seconds, flip it again and smear a little oil on unoiled side. Leave it cooking for about 5-10 seconds. It may begin to puff, but most importantly cook until brown spots are seen on both sides, meaning it is cooked.
- Remove it from the skillet onto a tortilla warmer dish or in a container in a clean kitchen towel. Best served warm, with a little oil or butter or ghee on it.
- Repeat steps 6 – 12.
- Save the leftovers in a foil or zip lock bag over night on the counter or the refrigerator in a tightly sealed bag and consume within 2-3 days. They may harden as made without any preservatives, but warming them in the microwave or on a hot (at least 500 F) skillet will make them soft and pliable again to eat.
Note: If you are new to making flatbreads/tortillas, please be patient with yourself and the dough, it takes time and some practice to get the hang of it!
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
