|1 cup||Wholemeal flour|
|1||Daikon, about 15cm long, grated|
|1 tsp||Ground cumin|
|1 tsp||Cumin seeds|
|1 tsp||Star anise, seeds only|
|1 tsp||Ground coriander|
|5 cm||Fresh ginger, grated|
|1 bunch||Fresh coriander, chopped|
|2||Green chillies, seeded and finely chopped|
|1 tsp||Salt & freshly ground pepper|
|4 Tbsp||Unsalted butter|
|1 Tbsp||Yoghurt, mix with warm water to make up to 1 cup|
- Place the grated daikon on a clean towel and squeeze out as much liquid as possible. Add daikon and all ingredients up to the black pepper to the dough. Mix thoroughly.
- Make a well in the centre of the dough and slowly add just enough of the water/yogurt mixture to form a soft, pliable dough. The dough doesn't require much kneading. Cover dough and chill for 45 minutes.
- Divide dough into eight balls and roll each into a disc about 13cm in diameter. Heat a cast-iron frypan over medium-high heat. Slap the bread into the pan and cook for between 30 and 60 seconds, or until the centre begins to change to a warm brown colour.
- Turn over and cook for a further 30 to 60 seconds. Brush with melted butter and turn again. Press down with the spatula, brush with more melted butter, then turn again, cooking 30 seconds each time. Turn a couple more times, after about 10 seconds each time. Cook for three minutes in total, until golden brown with dark spots.