Stuffed cauliflower flatbread

Ingredients

• 200 g grated cauliflower (fresh, coarsely grated)
• 50 g frozen peas (thawed)
• 150 g whole wheat flour (sift before use)
• 2 cuillères à soupe cooking oil (vegetable) (for the dough and cooking)
• 1 cuillère à café salt (divided between dough and filling)
• 1 garlic clove (diced)
• 0.5 cuillère à café fresh ginger (grated)
• 2 cuillères à soupe fresh cilantro (coarsely chopped)
• 0.5 cuillère à café masala powder (or curry powder) (optional, adds heat)
• 10 cl water (lukewarm)

Instructions

1. Prepare the dough

   In a bowl, combine the whole wheat flour, salt, and oil. Gradually add the lukewarm water while kneading until you obtain a soft, non-sticky dough.

   Time: PT5M

2. Dough rest

   Cover the bowl with a damp cloth and let rest for 10 minutes so the gluten can relax.

   Time: PT10M

3. Prepare the filling

   Heat 1 tablespoon of oil in a pan. Add the garlic and ginger, sauté for 30 seconds. Stir in the peas and grated cauliflower, cook for 5 minutes while stirring. Add the masala powder, cilantro, salt and cook another 2 minutes. Remove from heat and let cool.

   Time: PT8M

   Temperature: feu moyen

4. Divide and roll the dough

   Divide the dough into 8 equal balls. Lightly dust each ball with flour, flatten with a rolling pin until you obtain a disc about 10 cm in diameter.

   Time: PT5M

5. Stuff, seal and reshape the breads

   Place 3 tablespoons of filling in the center of each disc. Fold the edges to enclose the filling, form a ball, roll it again in flour then flatten to a 12‑15 cm diameter.

   Time: PT5M

6. Cooking the breads

   Heat the pan over medium heat without any fat. Place one bread, let it change color (≈1 min), add a drizzle of oil, flip and cook the other side until golden (≈1 min). Repeat with the remaining breads.

   Time: PT5M

   Temperature: feu moyen

Nutrition Facts

Calories

218

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g