Immediately appears like the primary day of college – there’s slightly nervousness (that I’ve dotted all of the i’s and crossed all of the t’s) together with the anticipation of constructing new mates and the consolation of connecting with outdated ones.
You see, that is my first time taking part within the Secret Recipe Membership – every month, I’m assigned a recipe weblog to scour and make any recipe I like. Then on Reveal Day, I share the weblog I used to be assigned to and which recipes on that weblog I made.
My assigned blogger was Kate from Kate’s Kitchen and man, this gal positive does cook dinner – in addition to entertain. I saved studying weblog publish after weblog publish of all of the great dinner events she hosted – you positively luck out in case you are her neighbor, co-worker or part of her household!
Anyway, I actually preferred how Kate takes on all sorts of cuisines with gusto. Consequently, I had bother narrowing down what I wished to make. I lastly settled on her recipe for Cumin Flatbread, which I tweaked through the use of chickpea flour (a riff off of one other considered one of her posts on a flatbread dough comprised of hummus.) I additionally reduce on the salt, added some smoked paprika to the dough (my obsession continues!) and topped the rolled out dough with sesame seeds, poppy seeds and cracked black pepper.
Description
Made with chickpea flour and seasoned with cumin, this flatbread is scrumptious when served with hummus, baba ghanoush or simply by itself.
- 2 cups chickpea flour
- 1/2 cup entire wheat flour
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2/3 cup water
- 2 egg whites, separate bowls, barely whisked
- 3 tablespoons further virgin olive oil
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- Cracked black pepper
- Preheat oven to 400 F. Line two baking sheets with parchment paper.
- In a big mixing bowl or a stand mixer bowl, sift collectively flours, sugar, cumin, smoked paprika and salt. Stir in water, 1 egg white and oil. Combine till a dough kinds.
- On a floured floor or in a stand mixer, knead dough for about 5 minutes. Kind into 4 balls.
- Reflour the floor and roll out each bit of dough till paper skinny. Slice lengthwise into 1 1/2-inch huge x 4-inch lengthy strips. Place on baking sheets.
- Brush flatbread with remaining egg white. Sprinkle sesame seeds and poppy seeds over flatbread. Prime with freshly cracked black pepper.
- Bake for 13 – quarter-hour or till golden brown. Cool on racks.
These have been scrumptious (and fairly too!) I served with them with hummus for a double dose of chickpeas (from the flour within the flatbread dough and chickpeas within the hummus.) And right here’s a diet nugget: Chickpeas – additionally know as garbanzo beans – are an awesome supply of fiber, protein and are low in fats.
Subsequent time, I wish to serve these with the baba ganoush (eggplant dip) that Kate additionally blogged about in her cumin flatbread publish.
So many recipes, too little time. Thanks for the recipe inspiration this month, Kate!
