1/8/2024 0 Comments Flat breadsRoast for 30-40 minutes, turning halfway through the cooking time, until tender.įor the garlic mushroom topping, preheat the grill to its highest setting. Arrange the vegetables in a large roasting tray in a single layer, then sprinkle over the cumin seeds and season with salt and pepper. Repeat the process with the remaining flatbread batter.įor the roasted vegetable topping, preheat the oven to 220C/200C Fan/Gas 7. Cook like a traditional pancake for 1-2 minutes, then flip and continue to cook on the other side until crisp and golden-brown on both sides. When the pan is hot, add 4 tablespoons of the flatbread batter to the pan, swirling it until the flatbread is 10-12cm/4-5in wide and 2mm thick. Set aside for at least 30 minutes, or preferably overnight, at room temperature, to allow the gram flour to fully absorb the water.Īdd a little coconut oil or ghee to a cast-iron or ceramic frying pan, smear it all over the base, then heat on a medium to high heat. Make a well in the centre of the flour and gradually pour in 400ml/14fl oz cold water in a thin stream, whisking continuously, until smooth and well combined as a thick batter. For the flatbreads, place the flour in a mixing bowl and season with salt and pepper.
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