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Stuffed Flat Breads

11/6/2016

1 Comment

 
I was at a King Arthur Cooking class for work this past week. We made Indian Chipati that were really fun and EASY. I've adapted the recipe to be my own, and added a twist (or two). These flat breads are amazingly flavorful and super fun. You can stuff them with a variety of seasonal vegetables, and make your own version. This week, try it with sweet potatoes!
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For the Bread Dough:
2 Cups Whole Wheat Flour (or 1 cup whole wheat/one cup all purpose)
3⁄4 cup warm water
1 Tsp salt
Method:
Mix the flour and salt in a medium mixing bowl. Add the warm water and stir well with a wooden spoon. Work well. Remove dough from bowl and knead for 3-5 minutes gently. Once you have formed a well worked dough ball, wrap in plastic wrap and set aside.
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For the sweet potato filling:
1 sweet potato peeled and cubed
1 small onion, chopped finely
1 Tsp olive oil
1 Tsp salt
1 Tsp seasoning of choice (I suggest curry powder or chili powder)
1⁄2 cup water
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Method:
Saute the onions in the olive oil for 5 minutes, over medium heat, add the spice and salt. Stir well. Now add the sweet potatoes. Add 1⁄4 cup of water at a time. Allow the water to evaporate completely before adding remaining water. After about 5-10 minutes of cooking in the water, the potatoes should start to soften. Once they are soft to the touch of a spoon, mash up the mixture. Removed from heat and transfer to a bowl.
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To assemble and cook:
Unwrap the dough and cut the ball into 8 equal parts.Working on a lightly floured surface, use a rolling pin to roll each section into small rectangles. Place about 1 Tbsp of the sweet potato filling in the center of the rectangle, as pictured. Fold edges in on each corner of the rectangles to create a small, dumpling-esque shape. The rectangles should now resemble slightly, circlish shapes. Flip over-smooth side on top. Roll each into about a 6-8 inch round.
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​Heat a cast iron pan to high. Once the pan is very hot, dry cook each side of the flat bread for about 1-2 minutes. The flat breads will start to puff up a bit as they reach optimal heat. There should be small areas of browning on each round. The pan will start to get hot and smokey, so turn on your fan!
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TIP: You can stuff these with mashed potatoes, sautéed spinach, cream cheese....ANYTHING that's in season! I hope you enjoy as much as I did!
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1 Comment
Alexander Miller link
11/13/2022 05:07:14 pm

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Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
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Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
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  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
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