A quick post today featuring chickpea flour which is a fantastic source of protein, flatbread is also the perfect accompaniment for curries, sauces and anything else you can dip them into. Enjoy this lightly seasoned recipe which elevates your average flatbread.
Recipe: Seasoned flatbread (makes 3)
50g plain flour
50g chickpea flour
Pinch of salt
Pinch of garlic powder
Pinch of paprika
1/2 tsp dried herbs
50ml warm water
1/2 tsp oil
Place the flours, salt, garlic, paprika and herbs in a bowl and combine.
Make a well in the middle and slowly pour the water in mixing with your fingers until it forms a dough. Knead the dough for 5 minutes, it may be slightly stiff because of the chickpea flour.
Leave to rest in a bowl covered for at least 30 minutes.
Heat a little oil in a pan and divide the dough into 3 equal pieces.
Roll out each piece into a circle and cook for 2-3 minutes on each side until it puffs up slightly, repeat until they are all done and wrap in a tea towel to stay warm.
Sometimes the food is too good you don’t even get the chance to take a good picture, I recreated this delicious roasted cauliflower wrap with a side of fries after work thinking it would be something quick to make. It did take a while however the end result was worth it. Everything was homemade and full of so much flavour. Cumin complements cauliflower so well and with the crunchy, diced onion and cucumber wrapped up in a flatbread, you can’t really go wrong. I decided to keep the sweet potato fries simple and sprinkled them with some salt and pepper. I decided to keep the skin on for added fibre but you could always roast the sweet potatoes for a healthier alternative.
Recipe: Roasted cauliflower stuffed in a homemade flatbread with fries (serves 1)
Ingredients 1 sweet potato, cut into sticks Oil for frying Cauliflower, cut into florets Spray olive oil 1/3 tsp of garlic powder, turmeric, chilli flakes, salt and cumin Cucumber, chopped small Onion, diced
Prepare the sweet potato and set aside in a bowl of water.
Wash and chop the cauliflower and place on an oven tray. Spray a few times with the oil then evenly sprinkle with the spices and roast in the oven for 25 minutes.
Whilst the cauliflower is in the oven, prepare the onion and cucumber and set aside.
Heat some oil a a deep and once hot, fry the potato until fully cooked and leave in the oven to stay warm.
Ingredients for the flatbread 40g plain flour 10g chickpea flour Pinch of salt 1/4 tsp dried herbs 20-25g warm water
Add the dry ingredients to a bowl and mix, then pour in the water and use your fingers to form a dough. Knead for a few minutes then leave to rest for 10 minutes.
Rub a little oil in a frying pan using kitchen paper.
Put the pan on a medium heat, roll out the flatbread and put in the frying pan once hot. Cook for 2 minutes on each side then take out and wrap in a kitchen towel.
Today I made flatbread alongside lentil and potato balls with a simple, side salad. This post features the flatbread which was really quick and easy to make. Flatbread is usually a winner with most people and the great thing is that you can often customise additional herbs to suit your taste, this could include oregano, thyme or parsley. I opted to keep my flatbread plain with a neutral taste that would over power the other components of the meal.
I always enjoy making dough based foods because of the kneading process which can be quite relaxing with a smooth dough. Also the 30 minute resting time allows you to take a break or prepare other ingredients you might need. Flatbread is very popular all around the world and has many different names, it is usually served with curries, stews and dips but makes a great side to most saucy dishes.
Recipe: Homemade flatbread (makes 2)
150g plain flour
Pinch of salt
25g butter, melted
60ml milk (or milk alternative)
1 tsp oil, for frying
Mix the flour and salt into a large bowl. Melt the butter for 15-25 seconds in the microwave depending on the temperature, and stir into the milk.
Pour the milk and butter into the flour mix slowly and use a spoon to bring the ingredients together.
Once the dough starts forming, use your hands and knead the dough for a few minutes before putting back into the bowl covered with a tea towel or cling film for 30 minutes.
Heat the oil in a frying pan and in the meantime, split the dough in half and roll out evenly.
It doesn’t have to be a perfect shape, but once its roughly 0.3cm thick, place in the pan and cook for 2 minutes max on both sides. It should still look quite pale but have brown circles across the top.
Once cooked, put onto a plate and wrap with a clean tea towel to keep warm and soft.
Hello everyone, I hope you are all keeping well and safe.
Today’s recipe was one I had in mind to make shortly after we went into lockdown the first time back in March 2020. It was a while ago now but at the time everyone was making bread and I kept seeing yogurt and flour recipes everywhere. The thing I love about the ingredients is that you roughly need equal quantities of the flour and yogurt so its pretty simple. Another great thing is that this pitta bread recipe is unleavened, so it doesn’t require a raising agent which reduces the cooking time drastically.
Recipe: Homemade pitta bread (makes 16)
250g self raising flour
250g full-fat plain yogurt
Pinch of salt
Sprinkle of dried oregano and thyme
Preheat the oven to gas mark 7 and lightly oil 2 oven trays.
In a large bowl, add all of the ingredients and mix to form a dough.
If the dough is sticky, add a little more flour.
Knead for 5 minutes and roll out on a floured surface to 0.5cm thickness.
Use a cutter to cut out the pitta breads and place on the prepared tray.
Place in the oven and cook in the oven for 7-10 minutes.