Recipe courtesy of Singapore Health Promotion Board and Chef Milind Sovani
Makes 17 pieces
- 3 cups oatmeal, lightly crushed
- 4 ¼ cups whole-wheat flour
- 2 teaspoons carom seeds
- 1½ teaspoons salt
- ¼ cup chopped green coriander (cilantro)
- ¼ cup chopped onions
- 2 teaspoons olive oil
- 1 teaspoon turmeric powder
- 13 ounces water
Mix all the ingredients together and knead to make a medium-soft dough. Cover dough with a wet cloth and let it sit for 10 minutes.
Divide the dough into 17 equal balls and flatten each ball into a 6-inch disk.
Place each disk on a griddle heated to medium heat for one minute, and flip over to cook on the other side for another minute. Keep flipping until brown spots appear on bread.
Nutritional information per serving:
Calories: 162 ⁄ Protein: 6 g ⁄ Carbohydrate: 32 g ⁄ Fiber: 5 g ⁄ Sodium: 207 mg
Saturated fat: 0.3 g ⁄ Polyunsaturated fat: 0.6 g ⁄ Monounsaturated fat: 0.7 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Copyright © Milind Sovani, The Song of India
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