Super Healthy Falafel Flat Bread is ready!!!

Ingredients :

To Make Falafel Bread :

1 cup chickpeas (chole - soak overnight), 1 chopped onion (medium size), 2 chopped garlic cloves, Some finely chopped fresh green chillies, Salt as per taste, Crushed black pepper, 1 tsp roasted cumin seeds powder, Some parsley or coriander powder, 1/2 cup gram flour, 1/2 tsp baking soda, 1 tbs oil, 2 tbs water.

Method to Make Falafel Bread :

Take a chopper/mixer jar, add 1 cup chickpeas, add 1 chopped onion, add 2 chopped garlic cloves, add some finely chopped fresh green chillies, add salt as per taste, add some crushed black pepper, add 1 tsp roasted cumin seeds powder, add some coriander powder and grind the mixture coarsely. Then add a small bowl of fresh parsley or coriander, again grind it to the rugged texture and transfer the mixture in a mixing bowl. Further to make bread, add 1/2 cup gram flour in the bowl, add 1/2 tsp baking soda, add 1 tbs oil, add 2 tbs water, mix it well and rest the mixture for 10-15 mins. Meanwhile Pre heat oven for 10 mins at 350⁰. Bake flat in baking try or in the shape you like in oven for 25 mins.

Pita Dough

Ingredients:

Serving 8 1 (.25 ounce) package active dry yeast, 1 cup warm water, 1 cup all- purpose flour, 1 1/2 tablespoons olive oil, 1 3/4 teaspoons salt, 1 3/4 cups all-purpose flour, or more as needed, 1 teaspoon olive oil. Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover using bit of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate when cool enough to handle, break breads in half and open the pocket for stuffing or use wisely.

Note:

The trick to get a fully puffed bread: under cook the first side (no dots), flip it, properly cook the second side (lots of dots), flip it and finally cook the 1st side that’s when u get the puff.