Coconut-date flatbread

Coconut-date flatbread

By
From
New Feast
Makes
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Griddled flatbreads
40g medjool dates, stones removed, roughly chopped
50g flaked almonds
20g desiccated cocont
1/2 teaspoon ground cumin
1 tablespoon creme fraiche
pinch of salt

Method

  1. Follow the recipe for making the dough.
  2. While the dough is rising, combine the ingredients in a food processor and whiz to form a paste. The consistency should be something like marzipan. Divide into 6 or 8 portions, depending on how many flabreads you are going to make.
  3. One ball at a time, flatten out the dough and make a shallow indentation with your thumb. Press in the ball of paste and carefully bring the dough up around it to seal. Flatten the ball on a floured work surface and roll it out to the desired shape. Fry the flatbreads, as instructed in the base method. Brush with clarified butter and serve warm. Repeat with the rest of the dough balls.
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