Burmese Palata (Flatbread) with Chickpea Dip

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1/2 tsp Salt
• 1/2 cup Vegetable Oil
• 1 can Chickpeas (canned)
• 1/4 Onion
• 2 cloves Garlic
• 1 tbsp Lemon Juice
• 1/2 tsp Cumin
• 1/4 tsp Chili Powder
• 2 tbsp Olive Oil

Instructions

1. 1In a large bowl, combine 2 cups of All-Purpose Flour and 1/2 tsp Salt. Gradually add 1 cup of Water while mixing, then knead the mixture for 5-7 minutes until a smooth, elastic dough forms.
2. 2Divide the dough into 8 equal pieces and roll each piece into a small ball. Cover the dough balls with a damp cloth and let them rest for 15 minutes at room temperature. This resting period helps the gluten relax, making the dough easier to roll.
3. 3Lightly dust a clean surface with a little all-purpose flour. Take one dough ball and roll it out into a thin circle, about 6-8 inches in diameter. Brush the surface of the circle evenly with 1/2 tsp of Vegetable Oil. Fold the circle in half, then in half again to form a triangle. Gently press the edges to seal. Repeat this process with the remaining dough balls and Vegetable Oil.
4. 4Heat a large skillet or griddle over medium heat (around 350°F or 175°C). Place one folded palata onto the hot skillet. Cook for 2-3 minutes per side, until golden brown spots appear and the palata puffs up slightly. Repeat with the remaining palatas, adding a tiny bit more Vegetable Oil to the skillet if they start to stick.
5. 5While the palatas are cooking, prepare the chickpea dip. In a blender, combine the contents of 1 can of Chickpeas (drained and rinsed), 1/4 Onion (roughly chopped), 2 cloves Garlic (peeled), 1 tbsp Lemon Juice, 1/2 tsp Cumin, 1/4 tsp Chili Powder, and 2 tbsp Olive Oil. Blend until the mixture is smooth and creamy. If the dip is too thick, add a tablespoon of water at a time and blend again until you reach your desired consistency.
6. 6Serve the warm Burmese Palata immediately with the chickpea dip on the side.

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