He served it with some whole-wheat naan and yogurt. It also goes well with these homemade spelt flatbreads, which are a snap to make. I haven't tried the recipe with regular all-purpose flour or whole-wheat flour (or a combination), but I'm sure it would work well, with maybe just a little adjustment to the amount of water depending on how the dough feels as you knead it.
Spelt Flatbreads
Adapted from Spelt (2015) by Roger Saul via Sharpham Park
We use these to sop up hummus and other dips and Daily Dal and Chickpea Curry. The Sharpham Park recipe includes directions for topping the flatbreads with caramelized onions and goat cheese, which looks really good but I haven't tried it yet.
½ teaspoon sea salt
150 grams (scant ⅔ cup) water
2 teaspoons extra-virgin olive oil, plus extra for the pans
1. In a large bowl, whisk together the flour(s) and salt. Add the water and oil and bring everything together with a silicone spatula to make a soft dough. Turn the dough out onto a lightly floured surface, and knead lightly until the dough is smooth and no longer sticky. Cover with a clean, damp kitchen towel, and let rest for 1 hour.
2. Near the end of the resting time, position racks in the middle two positions in the oven and heat to 400 degrees. Lightly oil two 13-by-18-inch baking sheets.
3. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll the pieces out into roughly 6-by-10-inch rectangles (not too thin, and no need to be exact), and transfer to the oiled baking sheets.
4. Bake until just browned, about 10 minutes, switching the baking sheets halfway through. You want the flatbreads to be pliable, not crispy. Err on the side of underbaking a bit if you’re going to top the flatbreads and put them back into the oven (see note). Makes 4 flatbreads.
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