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Monday, July 9, 2012

Gopi's Stuffed Griddle Bread

Hey folks,

So I did some more creative experimenting in the kitchen today and came up with another recipe which is essentially a cross between Indian paratha's and quesadilla's! :-) The texture of the pastry is soft and bready. They are great served with ketchup and a salad, and also make good lunch box snacks.

I used a smokey bean paste as the main filling, but you can use your imagination e.g. I also made some filled with vegetarian shredded mozzarella, sliced black and green olives, basil and seasoning (blk pepper, paprika, asafoetida, salt) - which are great eaten hot off the griddle with a dash of ketchup on top! :-)

Makes approx 8-10 flat breads.

Ingredients for pastry:
1 cup sprouted grain pancake and waffle mix (Arrowhead Mills)
2 cups sprouted wheat flour (Arrowhead Mills)
1/4 tsp sea salt
3/4 TBSP ghee (clarified butter)
Enough warm water to make a medium firm dough - approx 1 1/2 cup
Extra flour for sprinkling on rolling surface

Mix all dry ingredients. Add in warm water mixing as you pour to gauge how much you need. Make a firm non sticky dough. Knead for a good 5 minutes to bring out the elasticity and set aside for 20 mins or so.

Filling ingredients:
Approx 4 cups cooked black beans
1 cup crushed tomato's
1 TBSP liquid smoke
2-3 TBSP maple syrup
1/2 TBSP curry powder
1/2 TBSP Old Bay Spice
1 tsp cumin powder
1/2 tsp Hungarian hot paprika
1/4 tsp asafoetida
1 1/2 tsp sea salt
1 TBSP ghee
Mozzarella cheese (optional)

Heat ghee in saute pan over medium heat, and add all spices. Stir fry for a few seconds and add in the beans and rest of the ingredients. Add salt last towards the end. Cook beans til liquid is mostly absorbed. Remove from heat and mash into a thick paste - does not have to be smooth, its nice to retain some bean shape for the texture. Use a potato masher or whatever works. When paste has cooled to room temperature its ready for use. It should be more dry than wet.

Break off pieces of the dough and roll into balls approx 1 inch in diameter. Flatten in your palm and roll out on a flat smooth surface, into circles approx 2 inches wide, 2 mm thick.

Place a 1 1/2 heaped TBSP's of bean paste (or cheese, olives and seasoning as seen in pic above) into the center of the circle. You can now add mozzarella on top of the bean paste (optional).

Pull the sides of the filled circle together like a drawstring purse and pinch closed. It should look abit like a dried fig! :-) Turn it over pinched side face down on your palm and gently press it flat. Carefully roll into approx a 3/4 inch thick circle on a lightly floured surface. You need to do it with a light touch because you want to keep the pastry intact so the filling doesn't burst through.

Heat a cast iron griddle on medium low heat. Add a tsp of ghee and when melted place a flat bread on the griddle. I put the side which was pinched closed face down first because it needs more time to cook. Allow to fry for approx 3 minutes or til dappled dark and golden brown. Smooth a dab of ghee over the uncooked surface and turn.

Place another dab of ghee on the cooked surface and ease the spatula over it, gently pressing with the flat back of the spatula. It should cause the pastry to puff up a little.

Remove from heat after approx 1-2 minutes or dabbled golden brown. Place on a paper towel to remove any excess ghee. Voila! That's it. Offer with love, and enjoy your homemade stuffed smokey griddle bread with some pickle or ketchup! :-)

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