Roasting Oven Environment
- 4 cups cake flour
- 4 teaspoons Kosher salt, divided
- 1/2 teaspoon baking soda
- 1/4 cup milk
- 1/4 cup plain yogurt
- 1/2 cup water
- 2 tablespoons extra virgin olive oil
- 1 inch piece fresh ginger, peeled and chopped
- 3 cloves garlic, minced
- 1 medium red onion, small dice
- 1 pound ground chicken
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon cayenne
- 1 teaspoon garam masala
- 1/4 cup chopped fresh cilantro
- 3 tablespoons unsalted butter, melted
Place a large sauté pan in the oven for 3 minutes. Add the oil, ginger, garlic and onions to the pan and place the pan on the cooler side of the oven, sauté until lightly browned, about 15 minutes. Add the chicken and cook, breaking it up into small pieces with a spoon, until all the moisture has evaporated and the chicken is cooked through, about 10-12 minutes. Add the remaining 2 teaspoons of salt, turmeric, cayenne, garam masala and cilantro. Cook for another 2 minutes then remove from the oven and place the chicken mixture on a plate to cool, set aside.
Bring the oven temperature up to 600 degrees.
Sift the flour, 2 teaspoons of salt and the baking soda into a large bowl. Add the milk and yogurt and stir. Add 1/2 cup water and kneed into a soft dough. Cover with a damp cloth and set aside for 15 minutes.
Divide the dough into 8 equal portions. Roll out each portion of dough into a 6 1/2 inch round. Place dough round into the palm of your hand and cup the dough. Place about 1/8 of the cooled chicken mixture into the center of the dough, then gather the edges to enclose the filling and pinch closed to form a ball.
Place the filled dough ball on a flat surface, seam side up and gently flatten into a disc with your hands. Continue to pinch closed any holes that open. You should end up with about a 5 1/2 inch round.
Place the dough on a peel and slide onto the oven floor. Cook for about 2 minutes per side, until browned in spots. Remove from oven and brush with butter. Repeat with remaining dough. Serve hot.