Arabic Bread

Ingredients

• 3 cups organic whole wheat flour
• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 c curd
• 1 tbsp cilantro, finely chopped
• Water (for kneading)
• vegetable masala curry:
• 2 c cannelli beans, canned
• 1 c onion, finely chopped
• 1 green chili, chopped
• 2 tbsp masala powder
• 1 tsp turmeric powder
• 10 curry leaves
• 1/4 tsp asafetida
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tbsp sesame seed oil
• 1 tablespoon crushed garlic
• 1 tomato, chopped
• 1/2 c cilantro, chopped
• Salt to taste
• 1 tsp cumin powder
• 1 tbsp olive oil

Steps

1. Make a checklist, keep the essentials within reach.
2. Make a checklist, keep the essentials within reach. Rinse and starain the beans
3. Take dry ingredients in a bowl and mix everything together with your fingers. Add 1tbsp olive oil and aur. Add yogurt little by little and knead, add water if required, fold and knead until smooth and shiny. Apply some oil on the dough to prevent it from drying out; cover with a damp cloth and rest for 40 minutes. To half of the dough I added chopped cilantro to make the bread aromatic The dough will double in size. Knead well. Make balls the size of a lemon. Cover again and rest for 30 minutes.
4. The balls will get bigger. Sprinkle flour on the chapati stone and roll the ball with the chapati roller to make it round. It doesn't have to be thin. Let it be thick. You can flatten it with your hands. Bake it in a skillet, place the skillet on medium high flame. Place the pita bread on the skillet. Bubbles will be visible on the top.. Turn it over. Increase the heat and gently press the pita bread on the skillet with a clean cloth; the bread puffs. Both sides should be golden brown. remove
5. Once baked, transfer the bread to a dry place and cover it with a kitchen towel to prevent it from drying out. Transfer the baked breads to a plate. brush oil on the top Sprinkle cumin powder, you may sprinkle chopped cilantro also, Serve with veggie masala curry
6. For the beans: Heat 2 tbsp of oil in a heavy saucepan over medium heat, 2 minutes. Add mustard seeds, Let the seeds pop open., add cumin seeds,, 2 green chillies, ginger, garlic and curry leaves and sauté. Add onions and sauté until onions turn a little brown. Add turmeric powder. stir in asafetida. Add chopped tomato continue cooing over medium heat until tomatoes are soft. Stir in masala powder.
7. Add the beans to the mixture. Add masala powder. Stir until it thickens, garnish with cilantro. After a couple of minutes turn off the stove
8. Transfer the veggie masala curry to a serving bowl. Serve with the bread