LEEK STUFFED FLATBREADS

Name: LEEK STUFFED FLATBREADS
Cook time: 40 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 2 leeks, trimmed, washed and finely sliced; 1 tbsp of your preferred curry paste (see intro for other ideas); oil of your choice; 250g strong bread flour; fine sea salt; mango chutney or mint & yoghurt to serve.

6 steps

Cook:40min

The aim of this recipe was to highlight how simple it is to make fast unleavened flatbreads, but being the veg geeks we are, we had to bring something from the fields into the mix. You could try this with any manner of filling or give the leeks whatever character you like (try mixing in blue cheese and walnuts instead of the curry paste, or maybe a dab of pesto or harissa). You can even just omit any filling and cook them individually as plain breads.

Updated at: Fri, 01 Dec 2023 17:26:34 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories188.5 kcal (9%)

Total Fat3.8 g (5%)

Carbs32.8 g (13%)

Sugars0.7 g (1%)

Protein5.2 g (10%)

Sodium191 mg (10%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2leeks

trimmed washed and finely sliced

1 Tbspcurry paste

Oil

of your choice

250gstrong bread flour

fine sea salt

mango chutney

or mint & yoghurt, to serve

Instructions

Step 1

Cook the leeks down with a pinch of salt and dash of oil for 10 -12 mins until soft and tender, driving away as much moisture as you can but taking care not to burn them. Stir in the curry paste and cook for a final 2-3 mins to cook out the spices. Remove from the heat and leave to one side to cool.

Step 2

Remove 3 tbsp of the flour and keep to one side for dusting. Sieve the remaining flour into a bowl. Add 125ml of warm water, 1 tbsp of oil and ½ tsp of salt. Bring it together into a dough. Turn it out onto a work surface and knead for 5 mins, until smooth and elastic. If it’s too wet and sticky, dust with a bit more flour as you knead, until it behaves. Divide it into 6 equal pieces and form them into balls. Allow them to rest for 15 mins.

Step 3

Dust the work surface and a rolling pin with a little flour. Squash the balls into fat discs in your palm, then roll them out as thinly as you can, into rough circles – ideally thin enough that you could read bold text through it.

Step 4

Divide the cooled leeks between 3 of the flatbreads and spread them out until evenly covered. Top each one with one of the remaining flatbreads. Dust them with a little more flour and lightly roll with a rolling pin again to press them together and stretch a bit more. It doesn’t matter if a bit of the filling bursts out.

Step 5

Put a large frying pan on the heat and get it nice and hot. Cook the flatbreads, one at a time, in the dry pan, until lightly coloured and starting to blister – about 30 seconds a side. Wrap the flatbreads in foil or a clean tea towel, stacked on top of one another, to keep them warm while you finish cooking them all.

Step 6