EASY GARLIC FLATBREADS

So its been a while since I posted anything on my blog! I've been very busy ​with Fermenting Workshops and just generally fermenting everything and having lots of fun experimenting and trying out new recipes and techniques.

I was sent a bag of organic tiger nuts recently from the awesome Tiger Nut Company so I've added that to the heady mix! I've made tiger nut milk, tiger nut kefir,  spiced raisin tiger nut scones and wee Beetroot Bliss Bites using the dehydrated tiger nut pulp!

I have also acquired some water kefir grains so I now have the full gamut of ferments!
I can honestly say that ferments are taking over my life and my kitchen! 

But of all the things to be addicted to, its a good one!! So many amazing health benefits  and a whole new world of flavour!

I posted a photo of my rather delicious fermented dinner a few weeks ago on UK Fermenting Friends and 200 people liked it and I had lots of requests for recipes! These are all people who already know about fermented foods and drinks but I think the foodie side of me is taking simple ferments to new levels!!

I've certainly had a lot of interest in my workshops recently, mostly thanks to my wonderful friend Katrina of the awesome Body Toolkit Juicing Retreat, who shared my post with her juicing group with a glowing recommendation! My April workshop is fully booked and I only have one place left on 19th May, so I will add a few extra dates!

​Contact me if you are interested in learning how to make all sorts of amazing fermented goodies and would like to add your name to my waiting list!

So off the topic of fermenting and back to this brilliant recipe!

I ran a series of healthy eating workshops this week at St Pauls Youth Forum Community Group in Provanmill, which was great fun, with lots of healthy food made and scoffed!
Our last session was Indian themed and I came across this great recipe for flatbreads on cafedelites cool website.
I normally make sourdough flatbreads, which are great but these ones are so soft and pliable and easy to roll, perfect for a fun workshop with kids and adults. Everyone loved them so I thought I'd share the recipe!
I'm off to Berlin next week and I'm most excited, its the best city for vegan food, and although I'm not exclusively vegan, its my favourite food and what I eat most of the time!
These flatbreads could easily be made vegan by substituting Soya yoghurt for the Greek yoghurt. Aldi sell delicious thick and creamy Greek Yogurt, which is what I used for these along with unsweetened soya milk.
So I hope this recipe becomes your favourite flatbread recipe, its definitely a keeper!
I made them last night and we had them for dinner with coconut spiced potatoes and mango chutney, simple and delicious!!
The addition of garlic powder gives these a lovely flavour. A teaspoon of cumin seeds would also work well!
The combination of greek yoghurt and olive oil make these flatbreads  so soft and pliable and easy to roll out and also if you use a non stick pan, they hardly need any oil and its so easy to flip them over!
Please leave me a comment if you try these!!
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So here is the recipe....


Easy Garlic Flatbreads

Ingredients makes 8 flatbreads

• 3 cups plain flour
• 1 teaspoon garlic powder
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 6 level tablespoons ( 75 grams )plain Greek yogurt or soya yoghurt
• 2 tablespoons olive oil
• 280 ml  plant based unsweetened milk  or normal milk

Instructions

1. Whisk flour, garlic powder, baking powder and salt together in a bowl. Make a well in the centre and add the yogurt, oil and milk.
2. Knead for about 1 minute until a soft dough is formed (it doesn't need long). Cover bowl with wrap or a plate and set aside to rest at room temperature for 20-30 minutes.
3. Dust a clean work surface with a light coating of flour. Divide dough in half, then divide each half in 4 equal-sized pieces (you will have 8 pieces in total). Roll the pieces into balls; flatten them out with the palms of your hands, then use a rolling pin to roll each piece 2mm thick and about 3 1/2 inches or 10cm in diameter.
4. Lightly grease a nonstick pan with a small brush of oil, and heat over medium heat. Cook one piece for 2 minutes on one side. Lightly brush the top over with oil again before flipping. Cook until golden. Repeat with remaining flatbread.
5. Keep the flatbreads warm in a clean tea towel.
6. These will freeze well and also reheat in a hot oven sprinkled with some water! 

                               ......your health in your hands........




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