Guys! The Saveur Magazine Blogger Awards happened last week. A Kitchen in Uganda did not win any award but I have been so blessed by all the inspiration and people I have connected with because of this. I am so grateful for the support that you have shown this blog and for each and every vote that you cast. If anything this experience has fueled me to work harder, inspire more people and dream bigger. Thank you.
Now onto this flatbread. If you live in an African household, you know that there is not really a foolproof recipe for most foods. You also know that the lines between chapati and flatbread are blurred. Almost anything that resembles a chapati can pass for one. And that is okay because what matters is the taste. This flatbread (I refuse to call them chapati for aforementioned reasons) are not naan either because I was not ready to commit to the time it takes to make both (naan and chapati). The bread however borrows techniques from both flat breads and are really tasty which is why I am going to attempt to write a recipe down for you so that you can try them yourselves. They can either be eaten as a snack, with a soup or stew or as brunch with this awesome combo of creamy avocado and a refreshing tart salad . You can even add a fried egg to the mix! You will be blown away at how simple and yet delicious they are. Not only can these flat breads pass for breakfast but they could make even dinner!
What you will need:
3 C. Wheat flour
1 C. Whole flour
1 C. Maize flour
1/2 C. Milk powder
1/4 C Oil
4 Tbsp. Sugar
1 Tbsp. Baking powder
1 Tbsp. Garlic, minced
1 Tbsp. Ginger, grated
1 Tsp. Salt
1/4 Tsp. Nutmeg
- In a bowl, combine all ingredients except the water. Gradually add the water while you mix the dough till it is firm. cover dough and set aside for half an hour.
- After 30 minutes, knead the dough till it is smooth and non-sticky.
- Divide the dough into 10 equal parts. Roll each piece into a ball then roll each ball into a flatbread.
- Place a non stick pan/ tava on high heat. .Let it get hot. Carefully place your rolled flatbread on the pan. Cover the pan and reduce the heat to low.
- Let the flatbread cook for about two minute before turning it to the other side. Once the flatbread has inflated slightly, flip it to the other side and let it cook for another two minutes.
- Remove from fire. Repeat process till all the flat breads are cooked.
- Serve warm.
To assemble the breakfast flatbread:
- Mash your avocadoes. Add some minced garlic,onions, lemon juice, salt and pepper. Set aside
- Thinly slice cucumbers and tomatoes. Grate a carrot. Mix everything in a bowl.
- Spread the mashed avocado on the flat bread. Next add the cucumber salad.
- you can add anything else you like
Use the #AkitchenInUg to share your creations.
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