Following on from my previous post, I continued to play with some more broccoli last week, and made these spiced broccoli stuffed breads..they were a huge success, and another great way to get my son to eat vegetables he other would not!
Before I go any further, can I just make a note here:
My esteemed Indian food blogging friends make a much better job of putting these breads together than I did, but it worked, so I’m not complaining, they’re just not as pretty as many of yours are! This is what I did as a result of reading your many wonderful recipes..
Check out Sonals blog for lots more stuffed flatbread recipes including tutorials on how to make them.
But before you do that…here’s mine..
1 1/2 cups whole wheat/atta flour
2 tsp oil (I used rapeseed)
Pinch of salt
Warm water as needed
For the filling:
1 tbsp oil of your choice, I used coconut oil
1 tsp cumin seeds
1 cup broccoli, chopped into florets
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala or Kitchen King masala (I used the one I made recently)
Boil or steam the broccoli florets as you would normally, without letting them get too soft, then leave them to drain well. I used the tops of the ‘trees’ as much as possible
Once cooled, blend or chop roughly
Heat the oil in a pan then add the cumin seeds, and when they start to sizzle, as the broccoli and all of the ground spices and cook for a few minutes
Leave this to cool whilst making the dough..
Mix together the flour, oil and salt, and add enough water to bring together a dough. It should be soft and not sticky, knead it for a few minutes, then place it in a covered bowl for 15-20 minutes
To put the breads together, I split the dough into 6 portions, and on a floured surface, rolled them into a ball and rolled them out into as much a round as I could
I then placed a heaped tablespoon of the broccoli mixture in the middle of the dough and brought the dough together around it like a parcel, then rolled the breads out again.
(I could probably have done with chopping the broccoli mixture up finer as it broke through the dough in lots of places)
I floured them and placed them on a plate ready to cook
I heated my tawa, you can use a wide flat frying pan, to a medium heat, then placed the bread into the pan.
Once the surface started to bubble, I daubed the top of the bread with rapeseed oil using a pastry brush, then turned it over to cook the other side. I then daubed the new side with some more oil, and once both sides had some healthy brown spots on, I placed them on a kitchen towel and wrapped them up in a tea towel whilst I cooked the rest of the rounds and until we were ready to eat
See what I mean..they’re not very round and not very even, but they tasted good!
I enjoyed these with a special friend that I made lunch for on Friday, along with with a collection of dips that I’d made, plus the leftover salad and broccoli crumb from my previous post.
Red pepper and sriracha homous, mutabal with Aleppo chilli flakes, roasted broccoli & garlic homous, homous with my broccoli crumb, chermoula pimped goats cheese and the rest of my toasted broccoli crumb, all sitting pretty on a beautiful olive wood board gifted to me by the lovely Linda from La Petite Paniere, who I was recently extremely lucky to meet up with in London.
Later that evening I heated the last couple of parathas in the oven and added some cheese to the top to make a quick pizzette and took this very quick photo of it, which has turned out to be the most popular photo I’ve ever posted on Instagram!!! How curious is that? It was very tasty though!