They were crispy and went perfect with our evening tea. K loved it so much that I have been told that I should not make any changes to it. (I mentioned adding cumin the next time .. guess that won’t happen ) Anyway this recipe is a keeper and I will be making it pretty often.

Ingredients
1 cup all purpose flour
1/2 cup whole wheat flour
1.5 tsp instant yeast
3/4 tsp salt
1/2 tsp sugar
3/4 cup warm water
1 tsp lemon juice
2 tbsp coriander leaves
1.5 tbsp oil
Generous pinch of asafoetida
4 green chillies slit

For topping
2 tsp olive oil warmed – drizzle on top
1 green chilly sliced

Notes
1. If using active dry yeast, you need to proof it using warm water and sugar. Then add to mix.
2. Play around with topping ingredients.

Method
Sift the whole wheat flour and mix with all purpose flour.

Add the instant yeast.

Add salt and sugar.

Add warm water.

Add lemon juice.

Add coriander leaves.

We are going to prepare chilli flavored oil. For that heat up 1.5 tbsp oil and add a generous pinch of asafoetida.

Add slit green chillies to the oil.

Allow to cool and add to the flour mix.

Mix using a spatula. It will be very sticky. Beat the dough around 20 times. (I stirred it really fast for few times.)

Grease a 9 inch cake pan and place the dough in it.

Stretch with fingers to fill the pan. Place in a warm place for the dough to rise.

After an hour, the dough has doubled in size.

Form dimples in the dough using fingers. Warm 2 tsp olive oil and add over the top.

Add thinly sliced green chillies. I used mild chillies.

Bake at 375F for 35-40 minutes until the top looks slightly brown. Let it cool and then slice.

That is it. It was crispy, spicy and it was all gone in the next few minutes.

Enjoy!