I was making some daal yesterday (recipe to follow), and had a hankering for something bready to go with it, and then I remembered this recipe for these paratha-esque buttery flat breads from the excellent Mission Street Food book.
As fans / stalkers of the guys behind MSF, we went to the launch of the book whilst we were in San Francisco, but until now I’m a bit ashamed to say I’d not attempted anything from it.
Whats cool about these breads is that they combine different styles of cooking. In this case, probably the simplest kind of bread you can make, with basic lamination techniques more commonly found in pastry work.
I’ve amended the recipe slightly by scaling it down, converting it into grams, and adding some whole wheat flour to the dough. One thing to note is that the butter you use has to be VERY soft. You’ll be spreading it on a thin sheet of dough, so if it’s firm, the dough will tear and screw up all your hard work.
Ingredients (makes 6)
50g White bread flour
50g Pastry flour
20g whole wheat flour
30g Grits / cornmeal / polenta