Tessy's Flat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
4 tbsp Extra Virgin Olive Oil 0.5 cup dry Oatmeal (plain) .5 cup Wheat flour, white, bread, enriched 0.5 cup Whole Wheat Flour .5 cup Rye flour, light 4 tbsp Now Psyllium Husk Powder .5 cup DAIRY FARMERS - HEART ACTIVE - MILK - (lowers cholesterol by up to 15%) .5 tsp Salt Extra flour for rolling out bread.
1. Soak they pysillum in about a half cup of water while you get the other ingredients together.
2. Toast the oatmeal in a dry skillet on the stove top. Then buzz it in the blender. (if you have oat flour use 1/2 cup of that instead. )
3.Mix all the flours and the salt together in a medium size bowl.
4. Add the milk, oil and pysillum - water goop. Any milk will work. If you don't use the pysillum then add another 1/4 up of milk.
5. Knead the dough on a floured surface for a minute or two.
6. Place back in the bowl, cover it and let it rest - in fridge - for 30 minutes.
When you want bread:
1. Pull off a small piece of dough about 11/2 to 2 inches (4 cm) in diameter.
2. Use a rolling pin and roll the ball of dough out flat on a floured surface.
3. Heat a skillet (no oil) on a high heat and place the flat dough on skillet.
4. When there are little pockets of air - bumps on the uncooked side of the bread, flip it over. It will be less than half a minute after that before the bread is ready. These last two steps take less than 2 minutes total if the pan is hot enough.
The inspiration for this bread was found at Recipetineats.com. That recipe is a bit less involved. It's called 'Easy Soft Flatbread'
Serving Size: makes approximately 14 chapati about 7 inches (18cm) in diameter
Number of Servings: 14
Recipe submitted by SparkPeople user TESSTHOMPS.
2. Toast the oatmeal in a dry skillet on the stove top. Then buzz it in the blender. (if you have oat flour use 1/2 cup of that instead. )
3.Mix all the flours and the salt together in a medium size bowl.
4. Add the milk, oil and pysillum - water goop. Any milk will work. If you don't use the pysillum then add another 1/4 up of milk.
5. Knead the dough on a floured surface for a minute or two.
6. Place back in the bowl, cover it and let it rest - in fridge - for 30 minutes.
When you want bread:
1. Pull off a small piece of dough about 11/2 to 2 inches (4 cm) in diameter.
2. Use a rolling pin and roll the ball of dough out flat on a floured surface.
3. Heat a skillet (no oil) on a high heat and place the flat dough on skillet.
4. When there are little pockets of air - bumps on the uncooked side of the bread, flip it over. It will be less than half a minute after that before the bread is ready. These last two steps take less than 2 minutes total if the pan is hot enough.
The inspiration for this bread was found at Recipetineats.com. That recipe is a bit less involved. It's called 'Easy Soft Flatbread'
Serving Size: makes approximately 14 chapati about 7 inches (18cm) in diameter
Number of Servings: 14
Recipe submitted by SparkPeople user TESSTHOMPS.
Nutritional Info Amount Per Serving
- Calories: 104.0
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 87.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.5 g
- Protein: 2.1 g
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