Roti Paratha with extra virgin olive oil Ul'ka, turmeric and cornmeal, formadi Frant, apple and mustard seeds chutney

Ingredients for 24 pieces (8 people)
115 g flour 00
15 g of corn meal
1 g of turmeric powder
65 ml warm water, more or less
15 ml extra virgin olive Ul'ka Parovel + extra for greasing
2 g of salt
120-150 g Frant cheese (Slow Food)

Garnish:
2 red chillies (optional)
1 teaspoon mustard seeds yellow and blacks

Take a large bowl and put together all the ingredients, except the extra oil to grease. Mix everything and work until you have a smooth and not sticky dough. You can make this process even with the mixer.
Form a ball and grease the surface with a little oil. Cover with foil and leave to stand for 30-60 minutes to develop the gluten and a more elastic dough easier to work.
After the interval of rest, divide the dough into 6-7 small balls the size of the golf ones (about 30 grams). Grab one and roll it out to create a disc of about 2 mm.
Roll up the disc like it were a cigar and bend it inwards to form a shell. Grease the surface to keep it from drying out. Repeat the same procedure until you finish the dough.
Heat a cast iron skillet or pan over medium heat. Begin to pull the shells with a rolling pin until you get an almost transparent disk.
Cook first from one side for a few minutes until you get air bubbles on the surface and some golden spot on the underside. Turn and then brown slightly on the other side.
Brush the surface of the bread with other oil to polish it and help keeping it soft.
Cut each into 4 wedges roti paratha. Put a heaping tablespoon of apple chutney (10-12 grams) and a small piece (5 grams) of Frant cheese. Decorate with mustard seeds and a small washer pepper, if you like.

Apple Chutney
500 g of golden apples, more or less
1/2 clove garlic, crushed
25 g raisins
5 g of ginger
1 red chilli
1 teaspoon yellow mustard seeds
1/2 teaspoon mustard seeds blacks
1 teaspoon dry mustard
90 g of cane sugar
50 g of white wine vinegar

Peel and coarsely grate the apples. Weigh to obtain about 300 grams of pulp.
Peel and finely grate the ginger. Remove the chilli seeds and cut them into tiny cubes.
Place all ingredients in a heavy-bottomed saucepan. Cook over medium-low heat until the compost is thickened and has the consistency of a jam. It will take about 30 minutes.
Leave it to cool and serve to accompany the tasty cheese.

Author of the recipe: THEODORA HURUSTIATI

A chef and a cooking teacher with an uncontainable passion for the others’ cuisine and spices. «I was born in Indonesia but have been Friulian for 12 years now because of a San Daniele’s native guy. I love travelling to discover different cultures and way of life through the food that I then tell in a weekly feature for The Jakarta Post. I started cooking as a child trying to replicate my grandma’s delicacies and also a bit necessarily having a mum no good at cooking. You find my recipes on: puracucina.blogspot.com»

The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here.

The wines that we suggest you pair the recipe with are Spomin and Matos Nonet