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Beef Curry Bread
If you've had Chinese scallion pancakes before, you'll have an idea about the texture of the bread in this dish. Although fried, just enough oil is used to allow the bread surface to form a crust.
Course
Snack
Cuisine
Asian Fusion
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Resting time
40
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
10
flatbreads
Author
Connie Veneracion
Ingredients
Flatbread dough
2
cups
all purpose flour
1
pinch
salt
½
cup
hot water
not boiling
1
tablespoon
cooking oil
To cook the beef curry bread
beef curry
fully cooked and cooled
cooking oil
Instructions
Make the flatbread dough
Stir the flour and salt in a mixing bowl.
Drizzle the hot water over the flour and stir quickly.
Add a quarter cup of room temperature water and the oil, and stir until the dough comes together.
Cover the dough with cling film and leave to rest for 30 minutes.
Dump the dough on your work surface and knead until smooth.
Cover with cling film and rest for another ten minutes.
Cut the dough into ten portions.
Roll each portion into a ball.
Stuff the dough
Take a ball of dough and flatten with a rolling pin until about an eighth of an inch in thickness.
Place a tablespoon of the cooled filling at the center of the flattened dough.
Gather the edges of the dough by pinching and pleating until the filling is completely sealed.
Place the stuffed dough, seam side down, on your work surface and flatten with your fingers.
Flatten some more with a rolling pin until less than half an in in thickness.
Repeat until all the dough has been stuffed and flattened.
Cook the beef curry bread
Lightly coat the bottom of a frying pan with oil and heat.
Keeping the temperature on medium-low, fry the stuffed dough until golden and crisp on the underside.
Flip to brown the opposite side.
Repeat until all the stuffed dough have been fried.