Jalapeño Garlic Mint Fennel Mini "Green" Flatbread
Serene green. Only in Spring and Summer.
By Autumn there's more reds and oranges and yellows and browns around here.
The basic recipe is similar to my usual naan recipe in that this flatbread uses yeast-risen dough. Rather than traditional rounds or ovals, I went with squares this time, just for fun.
These are perfect as-is at tea time or even for breakfast, but the best thing about it for me is that both the kids like it and ask for it to be packed for lunch. I can make a stack of two dozen or so quickly on a weekend and freeze it for months. The recipe here makes about 16 3x3" square flatbreads. More than enough to pack a week's lunch for both kids, with enough to spare for adults.
(*substitute any favorite herbs and aromatics)
Preparation
- Knead the dough, roll it out into a large rectangle, fold in half, fold in half again and roll it out again to build layers
- Cut into squares with a knife and cook each square much like naan
Labels: bread, fennel, flatbread, garlic, herbs, home-garden, indian-flat-bread, jalapenos, mint, naan, vegetarian