CURRIED PARCHMENT BREAD

Curried Parchment Bread image

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 14

1 tablespoon unsalted butter
1 tablespoon minced garlic
2 tablespoons minced fresh ginger (1/2 ounce)
1 cup minced onion (5 1/2 ounces)
1/8 teaspoon cayenne
1/8 teaspoon cardamom
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour, plus more for dusting
1 tablespoon solid vegetable shortening

Steps:

Heat oven to 325 degrees. Warm butter in saute pan over medium heat. Add garlic, ginger, and onion; cook until very fragrant, about 3 minutes. Stir in spices and 1/2 teaspoon salt, and pepper to taste; cook for 30 seconds. Remove from heat; allow to cool.
In a food processor, pulse flour and remaining 1/2 teaspoon salt. Add shortening; pulse until mixture resembles coarse meal. With machine running, gradually add 5 tablespoons of spice mixture; process until the dough comes together.
Transfer dough to a lightly floured surface; divide into four equal parts. Roll out dough as thinly as possible into a 9 1/2-by-11-inch rectangle. Transfer to an ungreased baking sheet; bake for 10 minutes. Turn, and bake an additional 5 minutes, until firm. Transfer to wire rack to cool. Store in airtight plastic container.