I’ve been on a flatbread kick lately. But not just any flatbread…flatbread that doesn’t require yeast, is quick to make, and has the delicious, doughy, flaky bread consistency.
Lucky for me I have a new food buddy who came to the rescue. I’ve recently reconnected with a friend from high school, Emily, who was living abroad in Paris for the last two years and just moved back to nyc.
It’s very exciting to have someone I can discuss food/cooking/recipes with I have a lot of other friends who like food, but liking food and knowing how to cook it are two very different things. Emily actually has a food blog as well that has some great recipes!
So when I told Emily about my flatbread dilemma, she provided me with two recipes, both based on the Indian roti bread. I kind of combined them into one puffy, flavorful masterpiece that I highly recommend. It goes extremely well with an Indian Spiced Chicken and Butternut Squash Stew that I will be posting in the next week.
Yeast-Free Cilantro Chickpea Flatbread
Adapted from Bon Appetit
makes 8- four inch flatbreads
3/4 cup unbleached all purpose flour, plus more for dusting
1 cup garbanzo bean flour
2 1/2 teaspoons ground coriander
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped fresh cilantro
3/4 cup (or more) plain low-fat yogurt
Olive oil (for frying)
Combine first 6 ingredients into medium bowl. Whisk to mix. Stir in cilantro.
Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.
Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat.
Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.