If there is any ingredient that is a must have in my home, it is gram flour. I absolutely always need to have a bag. Why, you may ask? Its versatile, gluten free and healthy. You can turn it into a flat bread, such as this Tikda, a chilla (pancake) or kadhi (curried gram flour and yoghurt sauce) or use it to bind ingredients, and even make a cake. It is my go to for a quick meal, especially dinner, when I want to eat something light.
This tikda flat bread recipe is one of my childhood favourites.
Usually it is paired with ghutva baigan or baigan bharta. Baigan is aubergine in Hindi and bharta or ghutva is a mash, however the cooking process for both recipes is different. Bharta is quite similar to a baba ganoush. I usually eat this with yoghurt and a potato mash. The tidka, however, is what made me really enjoy this meal.
Tikda flat bread is simply made with besan or gram flour dough mixed with mustard oil and herbs. This gives it quite a unique smoky flavour and is buttery and, I would say, almost flaky. Perfect to scoop up a mash, whether potato, aubergine of even marrow. Why not try it with my marrow ghutva.
Here is a video guide to making your Tikda.
Tikda Flat Bread
- 200 gms Gram flour
- 1 teaspoon Dried fenugreek leaves
- ½ teaspoon Kala namak
- ¼ teaspoon Red chilli powder
- 1 tablespoon Mustard oil
- 50 ml Water room temperature
- In a bowl add the gram flour, fenugreek, kala namak, chilli powder and mustard oil
- Gradually add the water and mix to form a dough.
- Transfer to a counter top and briefly knead.
- Roll out dough and cut into seven equal portions.
- Roll each piece into about 3 inch diameter and a quarter inch thickness.
- Heat a pan over medium high heat.
- Transfer the rolled flat bread into the pan and cook for a minute or so. Then flip. The bread should have turned a lighter colour and will have a few brown spots. Brush the cooked side with oil, flip again and cook. Repeat with the other side.
- Once all are cooked, they are ready to be served.
Tikda Flat Bread Recipe Notes.
You can replace the mustard oil with any oil, however, its the mustard oil that gives the flavour.
Dried fenugreek gives this flat bread its unique flavour If you want you can omit it, however, again there will be a loss of flavour. You can replace it with any other dried herb and create your own unique flavour. Or instead of herb, you can use carom seeds to add flavour to this bread.
It's ok to keep this flat bread at room temperature for a day or two, or store it in the fridge in an airtight container for up to three days.