Bolani Afghani flat bread

Makes 6–8
4 cups all-purpose flour
1 tsp salt
3 eggs, lightly beaten
2⁄3 cup olive oil plus extra for cooking
1Sift the flour and salt into a bowl. Make a well in the center, and add the
eggs, olive oil, and 1 cup water. Bring together to make a ball of dough.
Knead on a floured work surface for 10–15 minutes until very soft and elastic.
Roll the dough into balls each roughly the size of a tennis ball. Cover with a
damp cloth, and let rest for 30 minutes.
2Oil the work surface and spread out one of the balls of dough, gently pulling
the edges to stretch it as thin and wide as possible, as if you are making
a strudel. Dust the surface with a little flour, and fold the pastry over and over to
make a pleated fan. Roll up this pleated piece of dough to make a curled ball.
Repeat with the remaining balls of dough. Let rest, covered with a damp cloth,
for another 15 minutes.
3Heat a heavy frying pan over medium-high heat. Use your hands to pat
a curled ball of dough into a circle about 8in (20cm) in diameter. Add a little
oil to the pan, and cook the flat disc of dough, turning once, so it is golden
brown on each side. Repeat with the remaining balls of dough. Serve warm,
accompanied by Roast Pumpkin Paste (p154) and Carrot Pickle