Good morning! Have you had breakfast? This is probably a variation you haven't come across before, unless you've been to India. Indian breakfast is hearty stuff and other than crispbread and brown cheese!
I came to Norway when I was 8 years old and went back for the first time when I was 19, in 1987. At that time, the favorite was Wasa brown crispbread (there has been a revolution in crispbread varieties since then!) and brown cheese with rosehip. I was going to be there for 10 weeks, so I brought a couple of packages for other family members to try. My aunt first started laughing at the flimsy breakfast, not to mention the taste, and then her laughter turned to tears. She was distraught at the poor conditions I had grown up in and eaten this breakfast for 10 years, such dry biscuit bread! "Strange cheese and tea without milk and sugar!!" she said and had to have a serious talk with my mother. Indian bread, inspired by the colonial era from the English, is often toast made of bread.
This bread is something you can enjoy on the weekend and is very filling and goes well with a brunch. A perfect example of a North Indian breakfast. You can have chutney and pickles on the side. Otherwise, you can also eat this scrambled eggs with it. At the same time, it is served with Indian tea or coffee .
This is what you need:
300 gr whole wheat flour
½ teaspoon salt
1 teaspoon thyme seeds
2 tablespoons oil
2 dl water
optional chutney/pickle
Procedure:
Mix everything together in a kneading bowl or make the dough by hand. Let it stand for 10-15 minutes. Put a little water on your hand and knead the dough with your fist, the dough should be smooth.
Make a piece of about 60 gr, roll it in flour, roll it into a log about 15 cm in diameter. Spread a little butter or ghee, make a cut from the middle out to the side. Roll like a pastry case. Press together, roll in flour and roll out to about 12 cm in size.
Heat a frying pan, put this loaf in it (without fat). Turn it with a frying spatula, when the loaf changes color. Brush with ½ -1 tsp rapeseed oil, turn it again and do the same on the other side. This process makes the prantha crispy. Place the prantha on a clean tea towel or napkin, squeeze it and put a dab of ghee in the middle.
