Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli) - cooking recipe

Ingredients

1 1/2 cups chapati flour or 3/4 cup wheat flour and 3/4 cup all-purpose flour, sifted
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
4 tablespoons vegetable oil, plus a little extra
1/2 cup water

Preparation

Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
Remove and keep covered.
Turn the heat up to medium-high again and make the second bread. Make all the breads this way.