health guides

Directions

• In a large bowl, combine flour, salt, saffron, curry, cumin, and black pepper. Set aside.
• In a small, bowl combine instant yeast, warm water, and sugar and let it sit for 5 minutes.
• Pour the yeast mixture into the flour mixture and add about 2 1/2 cups of water until the dough has formed and it is slightly sticky and firm.
• Cover the bowl with a damp kitchen towel and let it rise for 2 hours.
• In the meantime prepare the filling.
• Heat the vegetable oil in a large skillet and sauté the onions on medium high heat until translucent. Add the garlic and cook for one minute more.
• Combine curry powder and ¼ cup of water and pour over onions; stir until they are coated. Add chickpeas and sauté for 5 minutes, stirring occasionally.
• Sprinkle chickpeas with cumin, salt and pepper. Add another cup of water; stir to combine.
• Bring curry to a boil. Cover the skillet, reduce heat and simmer for 45 minutes or until the chickpeas are tender.
• Season with pepper sauce and salt and pepper to taste. The curry should be tender and moist. If curry dries out during cooking process add ¼ cup of water. Keep warm.
• When the dough has finished rising, punch it down and let it sit for another 15 minutes.
• To shape the dough, rip off a piece about a tablespoon in size and flatten it in your palms until it is about 3 inches in diameter.
• Heat oil in a cast iron skillet and fry the dough until it becomes puffy; about 10-15 seconds. Carefully flip the dough and cook it for another 10-15 seconds.
• Place the bread on a plate lined with paper towel. Keep warm.
• To assemble scoop about two tablespoons of filling onto one piece of bread. Add toppings like red cabbage and cilantro, cucumber, or mango chutney. Top with another piece of bread to make a sandwich.