Preparation: 10 min | Marinating: 30 min | Chilling: 15 min | Cooking: 15 min | Serves 2-4
2 cloves garlic, skins on
4 red chillies
5 ml (1 tsp) cumin seeds
5 ml (1 tsp) sea salt flakes
30 ml (2 tbsp) apple cider vinegar
300 g pork fillet
15 ml (1 tbsp) olive oil
sour cream, for serving
750 ml (3 cups) flour
5 ml (1 tsp) salt
10 ml (2 tsp) baking powder
80 g cold butter, roughly chopped
250 ml (1 cup) warm water
- Heat a griddle pan over low heat.
- Add the onion, garlic and chillies and roast until lightly charred.
- Remove the garlic skins. Put the charred onion mixture, cumin seeds, salt and vinegar in a blender and blitz to form a paste.
- Cut the pork fillet into thick strips. Combine 80 ml (1⁄₃ cup) of the paste with olive oil and rub onto the strips.
- Marinate in the refrigerator for 30 minutes.
- Cook the pork in a griddle pan over medium heat for 3 minutes or until done. Set aside.
- Sift the flour, salt and baking powder in a large bowl.
- Rub the butter into the flour until it resembles breadcrumbs.
- Add the warm water a little at a time until a soft dough forms (you might not have to use all the water).
- Turn the dough onto a lightly floured surface and knead lightly.
- Break the dough into 50 g balls and set aside on a lightly floured surface.
- Cover with a tea towel and allow to stand for 15 minutes.
- Warm a griddle pan over medium heat.
- Take a ball of dough and flatten it in your hand then roll and flatten further with a rolling pin.
- Put the flatbread on the griddle pan and dry-fry for 30 seconds or until small bubbles appear on the bread.
- Turn over and cook for another 30 seconds.
- Remove from the griddle pan and keep warm under a dry, clean tea towel.
- Repeat with the rest of the dough. Serve with the pork strips.