Recipe Testing In My Kitchen

 A couple of blog posts back, I mentioned the importance of making your own bread from scratch. I also mentioned how you can vary the flours to make it your own instead of using all white flour which is void of nutrition.

But, what if you are short on time and you want to still have some great tasting bread without too much fuss?

This is where flatbreads come into place. Making flatbreads are an excellent choice when you are short on time. What's also awesome about using this approach is that it can be made on a moments whim to create wonderful tasting bread.

Another cool fact is, flatbreads come from a variety of countries ranging from India, the Middle East and the Caribbean. Here is an awesome look at Afghan flatbread. (This might be a future post for me to create as this looks delish!)





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Ok, back to my recipe testing....My flatbread for testing was a  roti bread reminiscent of India,  which traditionally is made with white flour and sometimes incorporates whole grain flours, depending on the recipe.

Because I wanted to see if I could get a decent texture and flavor using no white flour, my first attempt was using just kamut flour I made in my Vitamix by just grinding the whole kamut grain.

Kamut is an ancient grain that has a buttery, nutty taste, which is why I chose this for my first attempt. However, the end result ending up being too dense in texture and not soft  enough for me although the taste was on point. So, it was back to the drawing board for a second attempt.

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My second attempt, I decided I needed to lighten it up, but did not want to resort to using white flour. So, this time it included a combination of whole wheat pastry flour, organic sprouted spelt flour and my beloved kamut for its awesome flavor. What was the result? Drumroll please!

Aww success! The end result of this combination of flours is just what I was looking for. Great taste and texture that I can feel good about. Whole wheat pastry flour has great gluten structure as well as spelt and the kamut flour brings it all together to contribute to the final taste.

If you want to give this bread a try you can find it on my recipe page here:

Whole Grain Roti Bread

I hope you give this recipe a try and remember, this can be a great go to for something quick. Honestly, you are only looking at an hour from start to finish for this delicious homey bread. You can also just freeze this dough for later use by placing into a Ziploc bag.

Its also delicious to making a simple vegetarian flatbread pizza you can make with this dough. This one was made simply with Campari tomatoes crushed, a little olive oil, Italian seasoning, garlic powder, crushed red pepper and kosher salt. I then simply topped off with sliced mushrooms, yellow pepper and mozzarella cheese. So easy, but so delicious!
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So, the next time you want a delicious go to, keep flatbreads in mind for easy access to be enjoyed with no major time commitment.
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Eat Good! Look Good! Feel Good!
Chef Vanessa

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