Herb Flatbread with Low-Fat Mozzarella

1. 1
   knead · ~16 min

   Knead the herbed dough.

   1.In a large bowl, mix the whole wheat flour, salt, turmeric powder, carom seeds, cumin seeds, green chili, mint, and coriander leaves.

   2.Add the yogurt and mix roughly. Add water a little at a time as you knead.

   3.Knead for 5-6 minutes until you get a soft, smooth dough. Cover and rest for 10 minutes.

   TIPYogurt makes the flatbread softer. Don't skip the rest — it relaxes the gluten.
2. 2
   prep · ~5 min

   Divide and roll the flatbreads.

   1.Divide the dough into 4 equal portions and roll them into smooth balls.

   2.Dust your work surface with dry flour. Roll each ball into a disc about 6 inches in diameter.

   3.Spread 1/4 of the grated mozzarella on one half of the disc. Fold the other half over to create a semi-circle.

   4.Gently roll again to seal the edges, making a slightly larger semi-circle.

   TIPSeal the edges firmly so the cheese doesn't leak out while cooking.
3. 3
   fry · ~10 min

   Cook the flatbreads on the tawa.

   1.Heat a tawa or flat skillet over medium heat. Place one flatbread on the hot tawa.

   2.Cook for about 60-90 seconds until golden spots appear on the bottom, then flip.

   3.Drizzle 1/2 tsp of ghee around the edges and on top. Gently press the edges with a spatula.

   4.Cook the second side for another 60-90 seconds until crisp and golden, flipping once more if needed.

   TIPMedium heat is key — too high burns the crust before the cheese melts.
4. 4
   serve

   Serve hot off the tawa.

   Serve the herb flatbreads immediately while the cheese is warm and melted. Pair with mint chutney, ketchup, or a simple bowl of soup.

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