16 Oct Hein Stirred’s spelt flatbreads with roasted cauliflower, chickpeas and tahini
This recipe was provided by Hein van Tonder of Hein Stirred as part of our recent FaithfulFood Challenge.
I liked the idea of a sharing style family meal where each person can create his or her own meal and the flatbread idea came from that. And I then wanted to make the flatbread with a flour I have never used and decided on spelt flour.
The dish is delicious and I love the different colours of the meal. The flatbread has a whole wheat texture and great nutty flavour. If you want to add a bit more spice to the roasted cauliflower and chickpeas add a good pinch of dried chilli flakes. Use a mix of red and green cabbage for the slaw and a good squeeze of lime lifts the flavours beautifully. I added some more optional heat by serving it with home-pickled jalepeños chillies.
Makes: 8 flatbreads
For the tahini yoghurt dressing
1 cup organic natural yoghurt
2 tbsp tahini paste
Juice of 1 lime
1 tbsp maple syrup
1 clove garlic, crushed
Salt and pepper to season
For the slaw
1 medium sized red cabbage (or mix of red and green), thinly sliced
2 medium carrots, grated
1 small red onion, thinly sliced
For the spiced roasted cauliflower and chickpeas
2 tbsp Garam Masala
1 tbsp smoked paprika
½ tsp chilli flakes
Salt and black pepper to season
1 medium head of cauliflower
2 cups of cooked chickpeas
Melted coconut oil for drizzling
For the spelt flatbreads (makes about 8):
200 g spelt four
¼ tsp salt
1 tbsp melted coconut oil
120 ml water
Sliced jalapenos, if desired
I suggest making the slaw while the dough rests, then roast the veggies and while they roast, roll and cook the flatbreads. Here goes:
To make the flatbread dough
1. Place the spelt flour into a mixing bowl with the sea salt and mix to combine.
2. Make a well in the centre of the flour and using a fork stir in the oil and water.
3. Keep mixing with a fork until the ingredients have come together in a soft dough. If very sticky add another tablespoon or so of flour.
4. Knead briefly for a minute or so, cover and let it rest for 20 minutes.
To make the slaw and dressing
1. Place all the dressing ingredients in a bowl and mix well.
2. Spoon half the dressing out and reserve.
3. Add the vegetables to the dressing in the bowl and toss together until well coated.
4. Place the slaw and reserved dressing in the fridge until serving.
To make the roasted cauli and chickpeas
1. Pre-heat oven to 200°C.
2. Place the spice mix ingredients in a bowl and mix together.
3. Separate all of the cauliflower florets into bite-size pieces.
4. Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix.
5. Use your hands to toss everything together until well coated.
6. Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked.
To cook the flatbreads
1. Divide the now rested dough into 8 equal pieces, cover and work with one flatbread at a time.
2. Roll a piece of dough into a ball and gently roll out to 15–18 cm disk in diameter on a well-floured surface.
3. Heat a non-stick pan over a medium-high heat and cook each flatbread for about 1 minute or so until it starts to brown and blister and flip over and cook for another minute.
4. Repeat with the remaining pieces of dough. Use 2 pans to cook 2 flatbreads at a time to speed up the process.
Top each flatbread with the spiced veggies. Top with some slaw and add a spoon or two of the reserved dressing.
Top with some jalapenos, sesame seeds and a squeeze of lime juice and enjoy.
Special thanks to Hein for participating in our FaithfulFood Challenge and for providing this recipe.