I was only introduced to the concept of flatbreads with vegetables as part of the dough last year via various of your blogs, in particular, Indian food blogs like Simply Vegetarian 777 (these cauliflower and mixed grain roti for example), Cooking With SJ (like these roasted beetroot parathas) and many more, you’ll know who you are! I would read these great recipes, especially recipes for aloo parathas (spiced potato filled flatbreads) and think it would be difficult to make them and it was a while before I was brave enough to try it, but once I did, actually it really is pretty easy and definitely worth it 🙂
A bit like the fritters/patties, there’s a standard set of rules to making flatbreads and including vegetables in them..you can use pretty much any vegetables really, you’ll see that from the various recipes below, and once you’ve tried and tested a few recipes and feel confident making them, you’ll find the key thing is to feel your way with how much flour you add to create a dough. Adding herbs and spices adds extra flavour, and you can cook them with or without oil, or even bake or grill them.
How fab does this dough look, full of spinach and spices? And this was a great success with my son, and is the only time he has ever eaten spinach, I was so happy to see him eating and enjoying them.
I also played around with the dough and made a gluten free grilled version too..
Last week I shared my sweet potato onion bhaji breads..
I’ve also made other sweet potato breads too..
The breads below are tomato versions..gluten free and very tasty..
For tips and ideas about making flatbreads, have a good look round Sonal’s blog, including this post, complete with photo instructions.
Have a great weekend xx