Breadhog Day


Decided to try a few different recipes using the chickpea flatbread for a base. First, the bread itself (I’ve gone for a spicy version).

Gram flour
Vegetable oil
Chili powder

Blend into a thin batter, then stand for a few hours (or in my case, overnight in the fridge in a Tupperware container – if I just mixed it when I come in from work, I’d probably be eating around midnight).
Grease a baking tray, and pour the batter in. The batter should be around a centimetre or two thick. Don’t spill!
Bake in hot oven for 30 minutes, until lightly browned.

And now the first topping; baked sweet-potato slices and scrambled tofu….

(Okay, not the world’s greatest photo)

Spicy Flatbread
Sweet potato, sliced thinly
Spring onion, likewise
Vegetable oil
Mashed firm tofu
Sweet chili dipping sauce

Brush the sweet-potato slices with vegetable oil
Put the bread in to bake, and after 10 minutes put the sweet-potato in the oven on a different tray, and bake for 20 minutes, turning once.
Heat oil in a wok, add the cumin and spring onion.
Cook briefly, then add the tofu, scramble for about 5 minutes, until thoroughly heated.
Take the bread out of the oven, cut a couple of pieces and put in a dish. Layer on the sweet potato then then tofu. Add a measure of sweet chili dipping sauce on the side of the dish.
Shovel it down, ‘cos it’s been a bloody long day and I am desperate for it to be 5.30 on Thursday, which is when I quit work for a long weekend *YAY!!*

Alternatives; I think this would work well with scrambled egg, or even a fried egg on top of the butternut squash.


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