A classic on Pakistani breakfast tables, kaleji masala is made by marinating diced beef liver in yogurt and spices, then cooking it in an onion and tomato masala. Served with whole-wheat roti, it makes a filling meal that can also be packed for work.
Knead the whole-wheat flour with the water and salt, then let it rest for 15 minutes.
Sauté the onion and garlic cloves in olive oil. Add the tomato, red pepper, and cumin. Close the pressure cooker and cook over low heat for 10 minutes.
Mix the diced liver with the yogurt, add it to the masala, and cook uncovered over low heat for 8 more minutes.
Roll the rested dough into thin flatbreads and cook them on a griddle for 10 minutes, until browned on both sides. Serve hot with the liver masala sprinkled with cilantro.
Do not overcook the liver, as prolonged cooking makes it tough; add it after the masala simmers and finish it quickly. Allergens: wheat (gluten) and milk/dairy (yogurt).
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