quinoa-amaranth flatbreads w garlic and dill

quinoa-amaranth flatbreads w dill and garlic

We eat a lot of curry in our household. At least once or twice a week, you’ll find a vast pot of curry simmering on the stove, enough for that night’s dinner with a few servings left over. For me, one of the most challenging aspects of cooking is cooking for another person. Don’t get me wrong: Adam is wonderful, and will try everything I cook (even really weird stuff and things I think are total failures), usually with a smile and a lovely compliment.

Occasionally though, I know my ways of cooking wear a little thin for him, and that he wants something comfortable, comforting and warm with a particular kind of familiarity (don’t we all sometimes?). My solution, you’ve probably guessed, is a curry.

But this isn’t a post about curry. It’s about these flatbreads. Which are utterly and totally delicious. Because who says you can’t have comforting, familiar curry AND something new at the same time? No one. Ever.

My first try at these was quickly one night as a friend was on their way over for a curry-and-movie night (yes, these do exist, and they’re wonderful). I tried frying them in a little olive oil, and while delicious, were very crispy and brittle. After some research in one of the best Indian vegetarian cookbooks I’ve come across, Prashad, I settled on a new method – using warm water to mix, and dry frying.

Bonus! Dry frying these flatbreads catapults them into very health-friendly territory, while still being very very tasty. I’ve flavoured them with garlic and dill, but there are just SO many possibilities here: cumin seed-garlic, coriander-chilli, rosemary-garlic. On and on it goes. I can already tell that they’ll be on regular rotation.

Lastly, these are fabulous with curry (any sort will do – how about a sweet potato jalfrezi?), but, cut into triangles, would jazz up any antipasti platter out there. Swathed in hummus? Or pesto? Versatility is their middle name.

mixing in dill and garlic
dill, dough and quinoa flour
stacked
quinoa-amaranth flatbreads
flatbreads

Quinoa-Amaranth Flatbreads with Garlic and Dill

makes 4

Recipe notes

  • As I mentioned above, feel free to play with the flavours, and uses for these flatbreads! They’d be awesome next to a salad, or topped with hummus, or cut into triangles and served with various antipasti.
  • Don’t be tempted to roll the dough super thin – stick to 1/4 in (0.5 cm) – it is a crumbly dough, so if it’s too thin will be likely to fall apart in the frying pan.
  • Did I mention they’re super quick to make? And can be made ahead?

Ingredients

  • 1/2 c (60 g) quinoa flour
  • 1/2 c (60 g) amaranth flour
  • 1/2 c (125 ml) hot water (boil the kettle just before you start)
  • 1 fat garlic clove, minced
  • 1 tbsp chopped dill

In a medium sized bowl, combine flours, garlic and dill. Add the hot water and mix quickly, until a solid ball of dough forms.

Divide the dough into four sections, and with a rolling pin on a floured surface, roll each section to approximately 15 cm in diameter and 1/4 inch thick. Stack with baking paper in between layers while you roll out the rest.

Heat a frying pan on medium-high. Gently place (perhaps using an egg-flip or spatula) a roll-outed flatbread and dry-fry for 2 minutes or so before flipping and cooking for a further 2 minutes. The dough should have gained some colour and smell fragrant. Repeat for the remaining flatbreads.

If not using the flatbreads immediately, store in an air-tight container in the fridge. Reheat over medium heat for a couple of minutes on either side and enjoy!

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