spicy indian flatbread
(click on image to enlarge)
5 portions
i’ve been making lots of flatbreads lately. you can create your own with staples like: a seed, 1 zucchini, flax seeds, and flavorings of your choice.
Ingredients
- 1 cup mix of sunflower & pumpkin seeds, soaked
- 1 medium sized zucchini , chopped
- 3 tablespoons flax seeds, freshly ground
- ½ cup pulp left-over from making 1 16 oz green juice (celery, cuke, parsley, whatever...)
- 1 carrot, grated (or juice pulp)
- 1 tomato
- 1 clove garlic, chopped
- dash sea salt and ground pepper
- ½ lime or lemon
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 teaspoon jalepeno pepper
- a little water, to whir
Preparation
place everything in food processor except lime. juice a little of it. add water as needed, but not much. it should be nice and gluey, not soupy.
lay onto two teflex sheets. this recipe makes either two rather thin cracker breads, or one rather thick flatbread and one thick tortilla… you can get creative with the shapes of course. squeeze a little more of the lime juice over the batter.
score as you like with a knife. dehydrate for 3 hours. flip and dehydrate for an additional hour, or until solid, but pliable. i usually do the first part in the morning, leave them in all day and turn on the dehydrator for an hour or so as i prep my salad, do dishes, etc…
enjoy with curry, cauliflower taboule, tomato sauce, raw mustard, or as a snack by itself.
hemp seeds are a great addition (about 2 TBs) if you have them.
Comments
Meditating writes: (April 16, 2008)
That looks and sounds great. I am going to try it.
Satchy writes: (April 16, 2008)
This sounds really good. The other day when I was eating a raw curry dish I was thinking how nice it would be to have with flatbread. Looking forward to making. Thanks for the recipe.
littlebirdie writes: (April 16, 2008)
Boy, this looks tremendous. Mmmmmm. I’m going to try it this weekend, once I finish building my solar dehydrator. I love indian food.
JoyceH writes: (April 16, 2008)
This looks good! What if you don’t have a juicer for the green pulp? I am always stumped at what to do for recipes that call for leftover pulp from juicing.
maihio writes: (April 16, 2008)
when a recipe i have calls for pulp, i just whir it up in magic bullet… and let it drain through a mesh screen (i use cheese cloth and press down from the top)....
may not be the best, but has worked for me!
Turil writes: (April 16, 2008)
For pulp, you can also shred the veggie/fruit with a regular cheese grater on the smallest hole, then use a cheesecloth or other thin cotton cloth to squeeze the juice out. What’s left is pulp. I don’t even bother with an electric juicer, since this process is easier to clean and more energy efficient.
pianissima writes: (April 16, 2008)
these are all great suggestions. i use pulp because it’s cheaper than using EXTRA produce if i already have it. just up celery, parsley, (i wouldn’t use cuke… too much water), whatever and add it to the mixture with less water. if all the veggies were whole you probably wouldn’t even need to add water. you might want to seed the tomato as well.
pianissima writes: (April 16, 2008)
also, any juice place usually throws out their pulp and will gladly give it to you for free
Judy_Ariella writes: (April 22, 2008)
It tasted wonderfull.the perfect wrap. I was looking for something like a wrap that dose not fall apart.Thank you for the recipe.
pianissima writes: (April 24, 2008)
so glad!
sweetpea writes: (April 29, 2008)
Lovely, flatbreads are so good for putting salad into and getting a fuller meal, thankx.
angie writes: (April 30, 2008)
Do the tortillas come out flexible enough to use for a wrap?
pianissima writes: (April 30, 2008)
yes, they are very flexible and they become sturdier when most of the moisture is gone (from the dehydration). is you leave them a little wetter they make a nice base for a pizza… you can alter the spices, or have a spicy pizza crust.
rishisraw writes: (May 01, 2008)
145 is cooked, stick to 115
pianissima writes: (May 01, 2008)
this is true, but gabriel cousens swears that in the first 3 hours only evaporation happens, no cooking… i actually stopped doing this cuz it was too much to monitor sometimes, so i’ll switch it
bellasera writes: (May 02, 2008)
cool! I use left over pulp too pianissima, It’s so tasty mixed with stuff.
jparamax writes: (May 03, 2008)
Wonderful recipe, Pianissima! I made this yesterday and was delighted with the results. I’d love to hear what recipes people are eating with these. I ate mine as a supplement to a salad lunch, but I kept thinking they should play more of a starring role in my next meal. What’s your favorite raw curry recipe?
pianissima writes: (May 05, 2008)
saag: (you have to use a blender or better yet a magic bullet to get this really creamy) mix 2 TB sesame seeds, a little water, a pinch of salt, a TB of garam masala and a little bit of jalepeno or other chili pepper (use as much or a little as you can stand), blend with a handful of spinach. blend. add another handful of spinach. blend. add another handful of spinach.
these are very approximate measurements. if you like things thicker, add more sesame seeds. this is one of the most interesting raw dishes i’ve had (i was inspired by kate wood). it also be made with swiss chard, or a combo.
pianissima writes: (May 05, 2008)
(serve over cawliflower tabouleh)
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