Ok, so it’s real name is:
Dill and garlic barley bread with shredded green chillies
or Juan Roti – sounds Spanish huh?
2 or 3 decent size potatoes, ie 2 large or 3 medium (approx 12 oz)
6 oz barley flour
4 oz unbleached plain flour
fresh or dried dill
2-4 fresh hot green chillies
2 cloves of garlic
oil x 3 tblspns
Cook and mash potatoes
Combine the rest of the ingredients in the bowl
I didn’t have barley flour, so just used strong bread flour. Flour is flour and if you don’t have the right one in, it’s as easy to adapt. I could have used gram flour.
Chop the chillies and garlic in slivers. Up to you whether you take the seeds out of the chillies. I didn’t.
I have no idea how much flour I used, I would guess say four ounces, a few drops of olive oil to moisten and make the dough malleable, and then add the potatoes.
If you are used to making dough, you need it just moist enough to leave the sides of the bowl and form a nice kneadable consistency. Wrap in greaseproof and leave in fridge until ready to use. Can be frozen.
Julia Sahni gives some complicated instructions about how to roll these out, but basically, I divided up the dough into small balls that would fit in the frying pan when flattened. I didn’t bother with a rolling pin as I tend to flatten small Indian breads with my hands. Saves on the washing up if nothing else.
I did add oil to the pan from time to time. But not much. I’m not clever enough to put the right amount of oil in the dough to dry fry. So this is the cheating cook’s method.
I didn’t keep them warm in a tea towel or add melted butter although you can do that if you wish (note flour and butter and tea-towels = mess).
I did keep cooking them while we were eating. Put one bread in, dish it up, add another, and by the time the first one is eaten another one is ready. Easy. And extremely tasty.
If you are used to making breads of whatever type, then you don’t need the quantities. If you aren’t then I suggest you pro-rata this lot down as I had enough for two lots of meals, and I certainly didn’t use 10 ozs of flour.
The above recipe will make 24 x 6 inch rounds. Mine made 8 breads.