Saturday, September 28, 2013


OK, I have tried the Roman flatbread recipe and modified it into something AWEsome. It's a little more complicated than my usual throw-it-all-in-a-pot sort of recipes, and requires some attention, so no going off to watch Big Bang Theory while it's cooking...

In a bowl, mix equal parts

spelt flour, about three heaping tablespoons
coconut meal
almond meal
hazelnut meal
and a little bit of rice flour
about 2 tsps salt

In a hot dry fry pan, toast
coriander seeds
cumin seeds
sesame seeds

Swirl it around regularly and don't keep the heat up too high or they will burn. Toast until the sesame seeds are starting to brown and the coriander is starting to pop. Take the mixture off the heat and place in a dish to cool (I used a soup plate). Pour a handful into a mortar and grind.

Mix the spices into the dry ingredients.

Pour in enough water to make a dough, mixing thoroughly with a fork.

Ball up into about 50g lumps.

Dust the board with spelt or rice flour, and work the dough ball until it's nice and dense and not too sticky. Roll out very thin. Thinner than you think it needs to be, since the heat in the pan will make it shrink and thicken.

In the hot fry pan, add about 2 tbs olive oil and swirl it around until it runs freely. Keep the heat under the pan quite low. If you see the oil start smoking, you will have to pour it off, clean the pan with a paper towel and start again. Burnt olive oil is quite unhealthy.

When the oil is nice and swirly, very gently lay your flatbread sheet into the pan so it lies flat on the bottom. Don't fuss with it. In fact, just wander off somewhere for a few minutes. You want to leave it long enough that it starts forming the little brown toasty spots. Flip it once and allow it to toast on the other side.

When it's nice and toasty and crisp, break into big pieces. Perfect with lentils or mashed Mexican beans or anything like that for a good Lent or Friday meal. Or just eat them plain like chips. Best when really hot.

I know I'm supposed to be off grains, but there really isn't much in this recipe, and the spelt keeps the gluten content down to a minimum. It's pretty carby, but as a once-in-a-while treat it can't be beat.



Teresa B. said...

The only ingredient from your recipe that I have is salt.

Hilary Jane Margaret White said...

Go to the shops.