Flatbreads and Naan Bread with Falafel  Appetizers  75 reads

Flatbreads and Naan Bread with

For the falafel
Chickpeas 250 g, dried
Garlic 2 cloves, minced
Parsley 1 large handful flat-leaf, chopped
Baking powder 1 1/2 tsp
Flour 3 - 4 tbsp, plus extra
Vegetable oil for deep-frying
Salt
Pepper black, freshly ground

For the naan bread
Flour 500 g, plus extra for dusting
Sugar 2 tsp, caster
Salt 1 1/2 tsp
Baking powder 1 tsp
Milk 300 ml semi-skimmed
Sunflower oil 4 tbsp, plus extra
Butter 2 tbsp, melted

For the flatbreads
Flour 425 g, plus extra for dusting
Baking powder 2 tsp
Sugar 1 tbsp, caster
Salt 1 tsp
Extra-virgin olive oil 2 tbsp, plus extra for brushing
Water 250 - 300 ml, lukewarm
Sesame seeds

To serve
Yogurt
dried
Chillies
red
Nigella seeds
Parsley
flat-leaf sprigs

For the falafel

Soak the chickpeas in enough water to cover them by 5 cm | 2" overnight.

The next day, drain the chickpeas and place in a large mixing bowl with the garlic and parsley. Break up with an immersion blender until combined but not totally smooth.

Sprinkle over the baking powder and flour and mix with your hands until a rough, non-sticky dough forms; add more flour as needed to bring it together. Season with plenty of salt and pepper.

Heat at least 8 cm | 3" of oil to 180°C | 345F in a large, heavy-based saucepan set over a high heat.

Shape the falafel mixture into round balls.

Carefully lower three or four falafel into the hot oil and fry, in batches, until golden-brown.

Drain on kitchen paper and cover loosely with aluminium foil to keep warm.

For the naan bread

Combine the flour, sugar, salt, and baking powder in a large mixing bowl and stir well.

Whisk together the milk and oil in a jug before stirring into the dry ingredients until a soft dough starts to form.

Turn out the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth; leave to prove in a warm place for 15 minutes.

Preheat the grill to hot, placing a tray under the grill to preheat.

Divide the naan dough into four balls using lightly oiled hands. Roll and stretch on a lightly floured surface into round naan shapes before carefully placing on the preheated tray.

Grill for 2-3 minutes until lightly browned and starting to puff, turning once.

Remove from the grill and brush with melted butter on both sides.

For the flatbreads

Combine the flour, baking powder, sugar, and salt in a large mixing bowl.

Make a well in the middle and pour in the extra-virgin olive oil and 250 ml water.

Mix to a smooth dough, adding more flour or water as needed if too dry or wet; it should be soft and even.

Turn out onto a lightly floured surface and knead briefly.

Divide the dough into four and roll out on a lightly floured surface into large ovals approximately 0.5 cm | 0.25" thick. 15 Lift onto large baking trays and brush all over with extra-virgin olive oil.

Grill for 2-3 minutes until lightly browned and starting to puff, turning once.

Remove from the grill, brush with more olive oil, and sprinkle with sesame seeds.

To serve

Serve alongside the naan breads and falafel with the yoghurt, chillies, nigella seeds, and parsley to garnish.

serves 4


Rating 1.00/5
Rating: 1.0/5 (1 vote)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team