Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli)

1. 1

   Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.

2. 2

   Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.

3. 3

   Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.

4. 4

   Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.

5. 5

   On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.

6. 6

   Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.

7. 7

   Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.

8. 8

   Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.

9. 9

   Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.

10. 10

    Remove and keep covered.

11. 11

    Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

* Per serving · 4 servings · Values may vary.