Recipe for Bengal Pizza (Laura Brody)

Instructions: Place all the ingredients in the machine, program for manual or dough and press start. After 3 minutes of kneading if there is still a film of dough on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete ball forms. At the end of the final knead, place the dough in a large plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate for at least 2 hours or as long as 12 hours.

Prepare the lamb if desired. Selkect a 16 inch perforated pizza pan or large heavy duty baking sheet. Prehaeat the oven to 475 degrees F. with the rack in the center position. Place the dough on a cold unfloured work surface and use a heavy rolling pin to roll it to one large 16 inch circle or two 8 to 9 inch circles. The dough should be as thin as possible - no more than 1/8 inch thick. Immediatly roll the dough back around the rolling pin and unroll it onto the pan.

Spread a thin layer of curry pasteonto the dough and top it with the lamb if desired. Place the pizza in the oven and bake 16-18 minutes until the crust is very brown and crisp. Serve immediatly.

NOTES : Books hints - use ground turkey instead of lamb. Serve this with cucumer yogurt or mulligatwany soup.

Watch the pizza the last few minutes of cooking time - this burns quickly.

Misc sliced vegetables work well on this.

Toast the bean flour in a small pan over medium high heat until lightly browned. Works well without toasting, but the toasting brings out the bean flavor better. Canola oil and garlic poweder work well in absence of olive oil.

Curry paste can be made by lightly toasting curry powder and adding a tablespoon or two of canola oil.

This is a good flatbread with just the curry paste on it. Great with a really hot curry powder for stuffed noses. Blows out the sinus. I made this once with beer instead of water. Flavor was good.