Savoury Flat Bread Stuffed with Mince Recipe

An Indian flat bread or roti seasoned with fresh herbs and spices. The bread is stuffed with mince and lightly toasted until golden brown.


  • 200g mince, rinsed and drained of water
  • 2 green chillies, finely chopped
  • 5 mint leaves, finely chopped
  • 2 teaspoons ginger and garlic paste
  • Salt to taste
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon of mixed coriander and cumin powder
  • 1 onion, grated
  • Oil
  • 1 sprig curry leaf
  • 2 cups flour
  • 1 teaspoon butter or margarine
  • 1/2 teaspoon of oil
  • Boiled water
  • 1/4 cup fresh coriander, chopped


  1. In a large bowl combine together the flour and butter.
  2. Add in 1/2 a teaspoon of oil and mix until the the mixture resembles breadcrumbs.
  3. Stir in enough boiling water to form a soft dough.
  4. If the dough appears to become sticky a little flour can be added.
  5. Set the dough aside.
  6. Place a non stick pan on the stove top on a medium heat setting.
  7. Add enough oil to  cover the base of the pan.
  8. Add in 1/2 the quantity of grated onion, curry leaf, and 1 chopped green chilli.
  9. Allow the onions to simmer until it turns a translucent color.
  10. Stir in the chilli powder, turmeric powder, curry powder, coriander and cumin powder.
  11. Simmer the spices for 30 seconds.
  12. Stir in the ginger and garlic paste and simmer.
  13. Add in the mince and simmer.
  14. Stir in the mint leaves, chillies, grated onion and salt.
  15. Allow the mince to brown.
  16. Stir in the finely chopped coriander.
  17. Remove the mince from the stove top and allow it to cool.
  18. Break off golf sized portions of dough and roll each portion into a round ball.
  19. Flatten the dough ball and add 2 teaspoons of  the minced mixture.
  20. Gather the ends of the dough together and roll out into flat disc’s.
  21. Place the flat bread onto a heated griddle and toast both sides till golden brown.
  22. Smear butter or margarine onto the flat bread when toasting.
  23. Serve hot as a snack or as an accompaniment to lentil soup (dhall)