Griddled herbed flatbreads

Griddled herbed flatbreads

By
From
Eat Right For Your Body Type
Makes
4
Photographer
Lisa Linder

These wonderful soft breads work with many different flavours. They are quick to make but need to prove for at least an hour. You can use normal flour, but do try spelt flour as it works wonderfully and has a lower gluten content than normal flour. Serve with the mezze platter or make small portions and serve with the soups for a light meal. Great for vata and pitta, but wheat should be kept to a minimum by kapha.

Ingredients

Quantity Ingredient
1 teaspoon dried yeast
90-95ml water, lukewarm
150g plain flour, plus extra for rolling out
1/4 teaspoon salt
pinch sugar
1/4 teaspoon nigella seeds, (optional)
2 teaspoons olive oil, plus extra for brushing
handful fresh mint, chopped
or handful parsley, chopped
or handful coriander, chopped

Method

  1. Mix the yeast with the water in a large bowl and allow it to dissolve. Mix the dry ingredients together and add to the yeast with the oil. Bring together into a dough, then transfer to a floured work surface and knead to a soft dough, using extra flour if the dough is too sticky. Shape into a ball, place on a baking tray and smear the surface with a little oil. Cover with a tea towel and leave to rise in a warm place until doubled in size, around 1–1 1⁄2 hours. Knead in the herbs (if using).
  2. Heat a griddle pan until quite hot. Divide the dough into four. Flour your work surface and roll out the dough into long flatbreads – I like mine quite thin and they will puff up on the griddle. Lay on the griddle two at a time and brush with olive oil (optional). Cook over a moderate heat until you have brown lines on the underside, flip over and repeat on the other side, about 2–3 minutes per side (depends on thickness of the dough). Repeat with the remaining dough.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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