sharing recipes from one generation to the next
In the days when I was still able to eat wheat I would buy wholemeal flour from my local Indian grocery store to make chapatis to serve with a curry meal. They were always light and flaky, more a testament to the flour and the recipe than the cook. Sadly chapatis went the way of all the other wheat flour goodies I once enjoyed.
A few times I’ve given some thought to trying out flat breads and pastry with a spelt flour, but I just haven’t got around to it, then recently I overheard a conversation on the tram between two young Mums talking about quinoa. One was telling her friend about the quinoa pizza bases she made for her kids. I’m not likely to try a pizza base made with quinoa any time soon, but it did make me look into the qualities of quinoa flour which then led to these flatbreads.
I’ve made them twice now, just to check that the first batch wasn’t a fluke, and I am impressed. They are flexible and moist, they have the delicious flavour of quinoa and they make perfect wraps or curry mops.
They are best eaten warm though they will stay moist for 24 hours if kept in a sealed container.
3/4 cup quinoa flour
2 pinches salt
2 teaspoons garlic oil
1/4 cup natural yoghurt
2 tablespoons warm water
Sift the flour and salt into a bowl.
Whisk the oil and water into the yoghurt then stir the yoghurt mixture into the flour.
Mix to form a pliable dough. Add a touch more water if necessary.
Wrap the dough in plastic film and allow it to rest for 30 minutes.
Divide the dough into 6-8 even sized pieces then roll into balls.
Generously flour the bench, rolling pin and dough and roll each ball of dough into a thin disc.
Heat a cast iron pan until quite hot.
Cook each flatbread until brown and blistered, about 30 seconds each side.
Brush the bread with a smear of olive oil then keep wrapped in a tea towel to prevent the bread drying out.
Serve the flatbread immediately as tortillas, wraps or chapatis.