The 'Complete Meal' Flatbread is a modern Fusion recipe for a classic flour flatbread incorporating pulse flour for a complete amino acid profile. The full recipe is presented here and I hope you enjoy this classic Fusion version of: The 'Complete Meal' Flatbread.
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Since humans invented agriculture and started farming grains, the combination of grain and pulses can be found in almost all human civilizations. The reason for this is simple, neither grains alone nor pulses alone provide all the amino acids (protein components) that humans, particularly children, need. However, if you combine grains with pulses, then you get a complete protein diet. This flatbread recipe is inspired by that basic concept and plain flour flatbreads are combined with pulse flour (you could use ground beans, ground dried peas or ground lentils, depending on the desired colour and flavour profile).
Ingredients:
400g plain flour, sifted
100g finely ground pulses (beans, peas or lentils)
pinch of sea salt
4 tbsp (60ml) extra-virgin olive oil
extra flour for dusting
Method:
Sift together the flour, ground pulse flour and salt into a large bowl. Form a well in the centre then pour in 75ml (5 tbsp) cold water along with the oil. Start folding the flour from the sides into the liquid until you have a firm dough.
Lightly flour a work surface and turn the dough out onto this. Knead the dough by folding it back on itself and pushing down. Repeat this process for 5 minutes, until the dough is smooth and elastic.
Divide the finished dough into a dozen even-sized pieces. Take these one at a time, place on a lightly-floured work surface and roll each one into a disc about 12cm in diameter (about the size of a side plate). As there is less gluten, I find it easier to roll these flatbreads out between two sheets of clingfilm (plastic wrap).
Arrange each disc of dough on a plate, sit a sheet of clingfilm on top then continue until all the dough is prepared. Transfer to a refrigerator and chill for 30 minutes.
Take a non-stick frying pan or griddle and place on a hot hop. Allow the pan to get very hot then add 1 tsp oil. Swirl the oil evenly then slip in one of the dough discs. Fry for about 40 seconds, or until the bread lifts easily from the pan. Flip over and cook for about 1 minute further, or until golden brown.
Transfer to a plate to cool as you cook the remaining dough discs (add 1 tsp of oil per flatbread).
To serve as an accompaniment or starter, cut into triangles and serve drizzled with olive oil and sprinkled with spices (berber spice is good for this). A simple spice blend is made from 1 tbsp ground cumin, 1 tbsp ground ginger, 1 tbsp ground coriander, 1 tbsp sesame seeds and a few generous twists of black pepper.
If serving as a starter accompany with bowls of olive oil and bowls of your favourite spice blend for dipping.
These flatbreads are also excellent for combining with savoury fillings.
