Tessy's Flat Bread
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Tessy's Flat Bread calories by ingredient
Introduction
Simple to make yummy chapati like flat bread. The dough can be kept for about a week in the fridge, so you can have fresh warm bread for wraps or to scoop up stews or curries. It works for an individual pizza base too! Just use the type of pan that has holes in it. This will make it nice and crispy. Simple to make yummy chapati like flat bread. The dough can be kept for about a week in the fridge, so you can have fresh warm bread for wraps or to scoop up stews or curries. It works for an individual pizza base too! Just use the type of pan that has holes in it. This will make it nice and crispy.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.
Tips
The bread is a little softer when you use the pysillum. If you want nice neat round flatbread, use a small plat to cut a circle after you've rolled out the dough.
Directions
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.