Spread the garlic mushroom mixture over the flatbreads and sprinkle over the grated cheese. Add the mushrooms and fry for 4-5 minutes, adding the garlic and thyme during the last minute of cooking. Melt the ghee in a frying pan over a medium heat. Roast for 30-40 minutes, turning halfway through the cooking time, until tender.įor the garlic mushroom topping, preheat the grill to its highest setting. Arrange the vegetables in a large roasting tray in a single layer, then sprinkle over the cumin seeds and season with salt and pepper. ![]() Repeat the process with the remaining flatbread batter.įor the roasted vegetable topping, preheat the oven to 220C/200C Fan/Gas 7. Cook like a traditional pancake for 1-2 minutes, then flip and continue to cook on the other side until crisp and golden-brown on both sides. When the pan is hot, add 4 tablespoons of the flatbread batter to the pan, swirling it until the flatbread is 10-12cm/4-5in wide and 2mm thick. Set aside for at least 30 minutes, or preferably overnight, at room temperature, to allow the gram flour to fully absorb the water.Īdd a little coconut oil or ghee to a cast-iron or ceramic frying pan, smear it all over the base, then heat on a medium to high heat. Make a well in the centre of the flour and gradually pour in 400ml/14fl oz cold water in a thin stream, whisking continuously, until smooth and well combined as a thick batter. For the flatbreads, place the flour in a mixing bowl and season with salt and pepper.
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