Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, seeded quick flat bread (cook 5min). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Some variations are also flavored with assorted spices or seeds. Mix everything into a smooth paste. Fry on one side, while top surface is still wet, in with the cooked seeds.
Seeded quick flat bread (cook 5min) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Seeded quick flat bread (cook 5min) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have seeded quick flat bread (cook 5min) using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Seeded quick flat bread (cook 5min):
- Get 1/2 cup flour, brown or white (check)
- Make ready 1 egg
- Take 1 tea spoon baking soda
- Prepare 1/2 tea s salt
- Prepare pre cooked seeds
- Make ready oil to fry
This bread is a vessel for both sweet and savory toppings, but the nutty flavors of the ingredients shine with just a simple schmear of butter. Each ball, knead a little and then begin to roll out with a rolling pin until half a centimeter in thickness. Heat a small splash of olive oil on a small pan over medium heat. This quick bread recipe is the perfect vehicle for both sweet and savory toppings, so try it as avocado toast one day and with honey the next.
Steps to make Seeded quick flat bread (cook 5min):
- Mix everything into a smooth paste
- Fry on one side, while top surface is still wet, in with the cooked seeds
- Turn to the other side, and then cook till dry.
Store it tightly wrapped, as all the seeds make it a little more apt to dry out than typical whole-wheat breads. Remove them from the oven and drape immediately and for a few minutes with a tea towel so that these small, flat, breads don't dry up and get too crusty. Brush with a little oil and scatter with the extra cumin seeds and sea salt. Cool on a wire rack and serve with the beetroot. In another bowl, combine remaining ingredients.
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