Try saying that ten times over!
These tongue-twisting morsels are so simple, and yet so very toothsome, as our dear friend Mat (who designed this website, FYI) likes to say.
The creation of our flatbreads all began with an online shopping accident, resulting in large quantities of a mysterious ingredient. Ever happen to you? This time it was semolina flour (I had meant to order couscous). And being a semolina virgin I was frankly underwhelmed at the prospect of using up kilos of the stuff.
And that’s where Ann’s magic (and a bit o’ Googling) came in.
You see, I can always count on Ann to generate a torrent of delectable-sounding recipe ideas when I’m faced with an ingredient conundrum. Plus this weekend I had the pleasure of welcoming her and her amoureux to my hideaway in the south of France, so we were able to have a ball getting creative in the kitchen together.
The result? These divine ‘flatties’, accompanied by ludicrous amounts of matcha latte.
Video: Moroccan Pan-Fried Vegan Flatbreads
*Amis français – il y a des sous-titres. Il faut cliquer sur CC, puis les glisser vers le haut pour cette vidéo (à cause du texte)*
Moroccan Pan-Fried Flatbreads
Makes 10 delectably crunchy morsels
Prep time
15mins
Cook time
10mins
Total time
25mins
Ingredients
- 2 cups semolina flour
- 1/8 cup ground flaxseed
- 1.5 tbsp coconut sugar (or sub brown cane sugar)
- 1/4 tsp salt
- 1/2 cup melted coconut oil + 1 tbsp for frying
- 1/2 rice milk (or other nut milk)
- Dry polenta/couscous for rolling (optional)
Instructions
- Mix the dry ingredients together.
- Add the coconut oil and mix in well.
- Add the nut milk little by little, stirring all the while.
- Form the dough into balls. This recipe makes about ten. Leave to stand for 5 mins.
- Roll the balls in the polenta/couscous, and flatten them into disks.
- Cook in coconut oil on a medium heat for 5 mins on each side.
How’s about trying this recipe with a bit of vegan butter melted on top?
Go on, you know you want to. 😉
