Hello! It’s @sanssho and this week I’m going to show you how to make this Crispy Turmeric Flatbread with Spring Vegetables (basically a fresh 🍕 you can make using odds and ends from your fridge or from a forage in the garden!)
Start with 2 cups of all purpose flour in a medium mixing bowl
You’ll then need to add:
1/2 tsp dry active yeast
1/2 tsp salt
1 cup of warm water
1/2 tsp ground organic turmeric
Mix to combine! Should be a very soft dough and still sticky. Cover and rest in a warm place for 1 hr or until it doubles in size.
Once the dough has doubled in size, sprinkle some flour over the dough to keep it from sticking and turn it out to a clean working surface.
Gently work it into a ball
Then divide the dough in 4 equal pieces. And then roll each piece into a ball.
Roll out the balls of dough into rounds - about 9inches in diameter.
You can also use your hands to gently stretch the dough!
Meanwhile, heat a large cast iron over high heat until the pan starts to smoke. Add 3 tbs vegetable oil..
Working quickly, place one rolled out dough into the pan and back over the stove. Turn down the heat to medium high and cook for 40-60 seconds on each side until golden and crisp!
Repeat with remaining breads
Next we’re going to make a quick chhonk - a really great Indian spice infusion that works so well in this recipe! It adds moorish crunch and savoury-ness. You need:
1 tbs coriander seeds
1 tsp fennel seeds
1/2 tsp salt
1 tbs ghee
1 tbs oil
Heat all ingredients over medium heat until ghee has melted and the spices start to sizzle and turn golden. Remove from heat and pour into a heat proof bowl
1 tsp chili flakes
1 tsp ground cumin
And a squeeze of fresh lemon juice
Stir to combine. You can keep this infusion in an airtight jar for up to 4 days.
We’re almost there! Grab all those spring vegetables and herbs out of your CSA box that would like to use. Here I’ve got:
But you can use whatever you like! Agretti would be delicious in this. So would kale and avocado too!
Slice/chop/tear it up! Now let’s assemble...
Spread a heaping tablespoon of yogurt or ricotta into the base, if you’re vegan use cashew cream or kite almond cream cheese works too! Pile on your spring greens and veggies
Spoon over the chhonk, plenty of it!
Squeeze of lemon and season with salt and pepper if you wish.
Voila! We would love to see your flatbread creations. Tag us @shoplcd and @sanssho on social if you make one!