Delicious to eat as a snack, in between or in combination with delicious curry
Course Bread
Cuisine Indian
Keyword chipotle, cranberry
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 4people
Calories 333
Author Adapted from Ecurry
Equipment
1 cast iron skillet 22 cm
Ingredients
1tablespoonvegetable oil
150grall purpose flour
2tspbaking powder
1tspblack pepper
1/2tspsalt
1chipotle chili in adobo sauce
2tbspfresh coriander
1/2cupdried cranberries
2tbsphoney
150mlmilk
1egglightly beaten
3tbspunsalted butter melted
Instructions
It's best to make this bread in a cast iron skillet. If you don't have one it would work in a Dutch oven as well.
Preheat the oven to 200 C.
In a bowl, sift the all purpose flour with baking powder, black pepper and salt.
Pound the chipotle and the fresh cilantro/coriander leaves until it is coarse paste.
Add the cranberries to the flour and toss for them to be coated.
Whisk the milk, honey and egg in a different bowl and stir in lightly with the flour mix. Add the paste of chipotle and cilantro/coriander. Add the melted butter and stir until just blended.
Add 1/2 tablespoon oil to the skillet and heat the pan over the stove top ountil the oil shimmers and is really hot. When the dough is added to this, it should sizzle loud.
Remove pan from the stove top and add the batter into the hot pan. Transfer the pan to the oven and bake for about 15-20 minutes, or until the center springs back when gently pressed. The bread should be golden brown and crispy at the edges.
Turn the bread out onto a rack to cool and slice only when cooled.