Recipe - Bengal Pizza (Laura Brody)

DOUGH
1 tablespoon Yeast
1 cup Toasted chick pea flour
2 cup Allpurpose flour; plus as
needed
1 One half teaspoon Salt
One half teaspoon Ginger
One half teaspoon Tumeric
One half teaspoon Cumin
One half teaspoon Chili powder
1/3 cup Garlic oil or substitue
1/3 cup olive oil + One half tsp
garlic powder
Three fourths cup Water; or more

TO FINISH THE PIZZA
8 ounce Ground lamb; browned and
drained
4 tablespoon Curry paste

Place all the ingredients in the machine, program for manual or dough and
press start. After 3 minutes of kneading if there is still a film of dough
on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete
ball forms. At the end of the final knead, place the dough in a large
plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate
for at least 2 hours or as long as 12 hours.
Prepare the lamb if desired. Selkect a 16 inch perforated pizza pan or
large heavy duty baking sheet. Prehaeat the oven to 475 degrees F. with the
rack in the center position. Place the dough on a cold unfloured work
surface and use a heavy rolling pin to roll it to one large 16 inch circle
or two 8 to 9 inch circles. The dough should be as thin as possible no
more than 1/8 inch thick. Immediatly roll the dough back around the rolling
pin and unroll it onto the pan.
Spread a thin layer of curry pasteonto the dough and top it with the lamb
if desired. Place the pizza in the oven and bake 1618 minutes until the
crust is very brown and crisp. Serve immediatly.
Recipe By : Pizza, Focaccia,Flat, and Filled Breads from your Bread Mac

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 14:14:07 0900

From: Ken Vaughan kvaughan@ptialaska.net

NOTES : Books hints use ground turkey instead of lamb. Serve this with
cucumer yogurt or mulligatwany soup.

Watch the pizza the last few minutes of cooking time this burns quickly.
Misc cut or sliced up vegetables work well on this.

Toast the bean flour in a small pan over medium high heat until lightly
browned. Works well without toasting, but the toasting brings out the bean
flavor better. Canola oil and garlic poweder work well in absence of olive
oil.

Curry paste can be made by lightly toasting curry powder and adding a
tablespoon or two of canola oil.

This is a good flatbread with just the curry paste on it. Great with a
really hot curry powder for stuffed noses. Blows out the sinus. I made this
once with beer instead of water. Flavor was good.