Here’s how to make the best ever Indian flatbread using a belan, according to chef Heena Patel.
Delicious paratha recipe included.
Even as a child, I remember how they used the belan, and this simple tool wassopowerful.
I was amazed at how well they executed this one rolling technique, and I wanted to learn that.
I was like,how do you do that, and no one would tell me.
Instead, they would say, youll learn from experience.
Heena Patel is the chef and co-owner of Besharam, a regional Gujarati restaurant in San Francisco’s Dogpatch district.
I got my belan from my mother-in-law, she says.
Once ready, she then rolls it out using her belan.
One of her personal favorites is the naan, a pillowy-soft Indian flatbread.
I love my bread.
So, I decided to do my version of garlic bread.
Which sounds absolutely drool-worthy, IMO.
In a large mixing bowl, add the whole wheat flour, salt, and cumin.
Then, mix in the oil until all of the ingredients are incorporated.
Slowly add the water, and combine until a soft, smooth dough forms.
Form the dough into a ball (60 grams each).
Then, roll it into a disk using a belan or rolling pin.
Brush the dough with oil, sprinkle with all-purpose flour, and fold in half.
Fold the dough to form a triangle and roll with the rolling pin until thin.
On a skillet over medium heat, grill the bread until small bubbles appear.
Flip the bread, and add more oil.
Cook both sides until golden brown, applying a little pressure using a spatula.
For another delicious, Indian-inspired restaurant check out this street corn salad recipe:
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