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

Ingredient Substitutions

• Instead of grated cauliflower: grated broccoli
• Instead of frozen peas: edamame
• Instead of whole wheat flour: all-purpose flour
• Instead of cooking oil (vegetable): olive oil, sunflower oil
• Instead of fresh cilantro: flat-leaf parsley
• Instead of masala powder (or curry powder): garam masala, curry powder

Equipment Needed

• mixing bowl
• grater
• knife
• cutting board
• non‑stick skillet
• spatula
• rolling pin
• measuring spoons
• measuring cup (centiliter)
• plate or tray

Critical Steps — Do Not Skip

• Dough rest 10 minutes to relax the gluten.
• Properly seal the filling so it doesn’t escape during cooking.
• Cook over medium heat until both sides are golden.

Chef Tips from the Video

• Add a pinch of turmeric to the filling for a brighter color.
• Serve with plain yogurt or mint chutney for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the breads in an airtight container for 2‑3 days in the refrigerator.

Freezer: Wrap individually and freeze up to 1 month; reheat in a pan or microwave.

Room temperature: At room temperature, they stay soft for up to 1 day.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; let it come to room temperature before shaping.
• The filling can be cooked ahead of time and stored for 24 h in the refrigerator.