Potato, cumin and rice flatbread

This flatbread can be frozen and reheated to be served with a meat, fish or vegetable dish. A perfect accompaniment to any Indian curry or spicy butternut soup.

• Serves: 6
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 45 minutes

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Ingredients

• 200 g potatoes
• 50 g cooked Spekko Royal Umbrella Fragrant Rice
• 1 medium onion finely chopped
• 15 ml (1 tbsp) ghee (clarified butter)
• 30 ml (2 tbsp) chopped coriander
• 625 ml (2 ½ cups) flour
• 2,5 m (½ tsp) baking powder
• 2,5 ml (½ tsp) ground cumin
• ¼ tsp cayenne pepper
• 2,5 ml (½ tsp) salt
• 30 ml (2 tbsp) sunflower oil
• 125 ml (½ cup) lukewarm water
• 75 g ghee for frying

Method

1. Boil potatoes in unsalted water until soft (25-30 minutes). Drain, peel and mash while still hot. Mix with the rice.
2. Sauté onions in 1 tablespoon butter until translucent. Remove from heat and cool down.
3. Mix the mashed potatoes with the coriander, sifted flour, baking powder, ground cumin, cayenne pepper, salt and sunflower oil. Divide the dough into 6 balls then roll out into 15 cm discs on a floured surface.
4. Fry in clarified butter in a non-stick pan for 3-4 minutes on each side.
5. Place in baking tray and cover with foil. Keep warm in an oven set at 75°C until ready to serve.