A breakfast-table classic in Pakistan, kaleji masala is made by simmering cubed beef liver marinated in yogurt and spices, in a tomato and onion base. Wrapped in a whole wheat roti, it also travels well for a packed lunch.
Knead the whole wheat flour with 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, then close the pressure cooker lid and cook over low heat for 10 minutes.
Toss the cubed liver with the yogurt, stir it into the masala, and cook uncovered over low heat for 8 more minutes.
Roll out the rested dough into thin rounds and cook on a griddle for 10 minutes, turning until both sides are lightly browned, then serve hot with the liver masala scattered with coriander.
Do not overcook the liver, as extended cooking toughens it; add it only once the masala is simmering and finish quickly. Allergens: contains wheat (gluten) and dairy (yogurt).
Do not marinate the liver in yogurt for more than 10 minutes; a longer soak leaves the texture mushy rather than tender.
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