How to make
Heat the water to body temperature and pour it over the two types of flour and salt. Add the butter and oil and knead a smooth dough. If you work with it by hand, knead it for 10-15 minutes and with a food processor for 4-5 minutes.
Form it into a ball, spread with oil and place it in a bowl, wrapping it with cling film. The dough needs to be left like that for a while so that it relaxes and is not tough.
Until that happens, get on with the rest.
Chop the coriander (or parsley), grind the cauliflower florets in a blender. Separate them in different containers.
In the blender, after the cauliflower, grind the garlic, ginger and chili pepper. Since we're going to add cayenne pepper later, if you don't like spicy food, replace the cayenne pepper with 1/2 a regular green pepper.
Put the refined butter Ghee, the garlic with the ginger and the pepper in a pan on a low heat of 60°C. Cook for two minutes, add the cayenne pepper, cumin, pinch of salt and cauliflower.
Raise the heat one or two degrees (80°C) and fry everything for 5 minutes.
Transfer the finished stuffing to a strainer and let it cool. Only then add the coriander to it and mix.
Divide the dough into 6 equal pieces. Roll out each of them into a thin crust and put two spoons of cauliflower in the middle. Fold the dough inwards and seal it.
To thin out the flatbread, roll over the top with a rolling pin or spread it out with your fingers. Don't worry about the stuffing coming out in places.
Bake or rather fry the thin Indian flatbread with cauliflower in a pan heated over a moderate heat, with two spoons of butter on each.
Serve the aromatic flatbread and be sure to eat them while they are warm.
Enjoy your meal!
