Cabbage Flatbread

Print Recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings flatbreads

Calories 83

Ingredients

1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 ½ tsp curry powder
½ tsp kosher salt
2 cups shredded savoy cabbage
2 Tbsp minced poblano pepper seeds removed
2 Tbsp minced fresh ginger
2 ½ tsp black sesame seeds
¾ cup of water
Flour for dusting and rolling
Vegetable oil for frying

Instructions

All ingredients ready? Let's begin!
In a large mixing bowl, stir together the 2 flours, curry powder, and salt.
Shred or chop the cabbage. Mince the pepper and ginger. Add the cabbage, pepper, and ginger to the flour and mix this all together using clean hands.
Stir the water and sesame seeds into the flour and cabbage mixture. Mix until very well to combine.
Lightly dust a flat work surface with flour. Turn the ball of dough onto the work surface and knead with your hands for at least 5 minutes until elastic. Cover the dough with a clean kitchen towel and allow it to rest for 15 minutes.
Separate the dough into 12 equal-sized balls. Dust your work surface with flour again. As well, dust a rolling pin with flour.
Roll out each ball into a circular bread about 1/8” thick, turning the disc a couple of times to achieve a round shape. Don’t worry if the circles are rustic. That is part of the charm of this bread.
Heat a large flat skillet or griddle pan over medium heat. I use a cast-iron pancake pan. Place enough oil on the hot pan or griddle to coat it. Fry a batch of flatbreads until golden on the bottom, approximately 2 minutes. Flip them over and continue to cook until the other side is golden brown, about 2 to 3 minutes longer. Taste one flatbread to make sure it is cooked through and has a good texture – not gummy. Transfer the cooked flatbreads to a serving platter or cloth napkin-lined basket to keep them warm.
Apply more oil to the pan and continue to cook in batches until all the flatbreads are finished. Serve while warm.

Nutrition