Whole Wheat Flatbreads Stuffed With Cauliflower Peas And Spinach Recipes

WHOLE WHEAT FLATBREAD

Steps:

• Mix flours together.
• Mix salt into water to dissolve.
• Add water and oil to flour, mix well.
• Knead briefly on floured surface, let rest 10-15 minutes.
• Cut into 12 equal parts.
• Roll each flat, do not stack them.
• Cook on ungreased griddle, a few minutes on each side until golden brown.
• Optional - brush with melted butter or olive oil immediately after removing from griddle.

WHOLE-WHEAT FLATBREADS STUFFED WITH CAULIFLOWER, PEAS, AND SPINACH

Steps:

• Make the flatbreads: Stir together flour, baking powder, and salt in a medium bowl. Stir in oil and 3/4 cup warm water until combined. Turn out dough onto a clean surface and knead until smooth, 5 minutes. Cover with a bowl and let rest 30 minutes.
• Meanwhile, make the filling: Steam cauliflower until soft, 8 to 10 minutes, then transfer to a medium bowl and mash. Heat oil in a medium skillet over medium heat and toast cumin until fragrant, about 30 seconds, before stirring in coriander and turmeric. Stir in spinach until just wilted. Remove mixture from heat and stir in cauliflower and peas. Season with salt.
• Assemble flatbreads: Divide dough into six balls and roll out into 8-inch rounds. Heat a cast-iron skillet over medium heat and cook rounds until slightly puffed and golden, 1 to 2 minutes. Flip and spread half of each round with filling. Gently fold over other half and cook until golden, 2 minutes. Flip and cook 2 minutes more. Brush with oil. Serve flatbreads cut in half.

CAULIFLOWER-CHICKPEA FLATBREAD

Steps:

• Preheat the oven to 500 degrees F.
• Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside.
• Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.)
• Spoon the cauliflower mixture evenly over the dough.
• Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes.
• Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds.
• Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.)
• Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt.