Chilra

Ingredients

• 7 ozBuckwheat flourmain flour for the batter
• ¾ cupWaterstir in gradually until a smooth, pourable batter forms
• 1 tspSaltfor the batter
• 2 tspOilfor greasing the pan; ghee as an alternative
• 2 tbspFermented batter starterleftover fermented batter or traditional starter (treh); provides the fermentation that defines chilra (optional)
• 1¾ ozFlourmixed with the buckwheat flour for a more pliable flatbread (optional)
• Black pepperfreshly ground into the batter (optional)

Method

1. Mix the batterIn a bowl, mix the buckwheat flour with the salt, adding the wheat flour too if you're using it, and some freshly ground black pepper if you like. Then stir in the water a little at a time until you have a smooth batter with no lumps.
2. Check the consistencyKeep an eye on the consistency: the batter should be a bit thicker than dosa batter but still easy to pour. If it feels too stiff, stir in another splash of water.
3. Ferment the batter overnightStir in the fermented batter starter, cover the bowl and leave the batter somewhere warm for 8 to 10 hours, or overnight, until it smells slightly sour and has visibly risen.
4. Prepare the panHeat a cast-iron or non-stick pan over medium heat and grease it lightly with a little oil.
5. Ladle and spread the batterGive the batter a quick stir, pour a ladleful into the centre of the pan and spread it out into a round about 15 to 18 cm across, using the back of the ladle.
6. Cook the first sideCook the flatbread for 2 to 3 minutes, until the underside is golden and small holes appear across the surface.
7. Flip and finish cookingFlip it over and cook for another 1 to 2 minutes, adding a little more oil around the edge if needed. Repeat with the rest of the batter, greasing the pan again between flatbreads.
8. Keep warm and serveStack the finished chilra on top of each other and cover them with a cloth so they stay warm and soft, then serve them as soon as you can.

Tips and variations

Traditionally, chilra is fermented with a starter called treh, also known as khameer or malera; leftover fermented batter from your last batch works just as well. If you're short on time, use dried yeast instead of the starter. You can swap the buckwheat and wheat flour for rice flour, or make an unfermented batter and bake it in the oven as one large flatbread. For something different, try adding herb salt, hulled buckwheat, seeds and olive oil to the batter. Bring the flatbreads to the table in a stack with a chutney and a bowl of vegetables, and let everyone tear off as much as they want.