A light, fluffy and easy Asian bread that goes perfectly with curries, this recipe is a keeper for days when you're feeling adventurous in the kitchen, but don't have much time to spare.This is a quick-fix bread that can be had with almost any curry. It can be whipped up in no time at all and it is definitely healthier as it uses almost no oil except for oiling the griddle.
Serving: 4-6 people
Difficulty: Easy
Preparation time: 10 minutes + at least 30 minutes setting time
Cooking time: 30 minutes
Ingredients:
2 cups plain flour
1 egg
Salt to taste
1 onion – sliced
2 spring onions – sliced finely.
Water
Method:
1. In a bowl, place the flour and make a well in the centre. Put the egg and salt, then add water slowly as you bind the flour, egg and salt into a batter.
2. Make up with water for a runny consistency, then add the onion and spring onions. For a spicier flavour, add sliced chillies. Allow the batter to rest for about 30 minutes.
3. Heat up a griddle, oil it and pour over it half a cupful of batter. Cook until the batter thickens and resembles pancake. Flip the bread, then fold in two. Serve hot with the chicken curry.
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