So I have been cooking up from this amazing cookbook – The Food of Oman – by Felicia Campbell and it has been such a delight. You can read all about it here. I tried an unique flatbrad recipe that uses date puree in its dough lending the bread mild and delicious sweetness. It pairs beautifully with Kuku Paaka – Omani chicken stew and is very easy to make.
Much like our favourite parathas but still a bit different. The use of dates lends a lovely texture and flavour to the flat bread, The cuisine of Oman has been a revelation to me, the use of ingredients so similar to ours yet being treated in a manner not quite known to us.I guess thats the beauty of food and that is how its connects us all.
- Dates - ½ cup - pitted
- Boiling water - 1 cup
- Flour/Maida - 2 cups
- Salt - 1 tsp
- Egg - 1
- Ghee - ¼th cup and some more for frying the flatbreads
- Place the dates in a bowl and cover with boiling water. Let it soak for an hour. Drain water and make a puree. Keep aside.
- Whisk the flour and salt in a big bowl.Stir in the egg and ghee . Slowly add the date puree and make a soft dough. Keep aside for 10 mins covered with a damp cloth.
- Make small balls out of the dough and roll into square or triangle shaped breads , much like our parathas.
- Heat a large skillet and fry the bread over medium heat till crispy.
- Serve with a curry of your choice.