As the cloudy days continued, I decided to enjoy a lazy Sunday this morning munching my pizza and staying firmly indoor! 🍕
This pizza is made with wholemeal flour, and very simply topped with a tomato base, mozzarella, avocado and rocket (drizzled with extra virgin olive oil and honey! 😉 FYI I love olive oil haha!) Lately, I have decided to be a bit more careful with what I am eating and have been using wholemeal flour as a substitute for refined white flour. And I can say the result is just as good, but more guilt-free at the same time haha! 😬 (And weight has definitely gone down as a positive result! 😂)
Sometimes, I think people are very quick to assume that healthy food is bland and not flavourful – but sometimes I think it just takes a little bit of ‘outside the box’ thinking. And I definitely enjoy being a little creative at times hehe! It’s a bit boring to stick to the same thing all the time, isn’t it? 😝
As I continued to browse through ‘How To Make Bread’ by Emmanuel Hadjiandreou (which had since become my bible of bread making lol), I stumbled across a recipe for some deliciously looking Armenian flatbreads and decided to give it a try today. 😋 Now, I will be honest in telling you that I had absolutely no idea what this bread was, nor had I heard of it until now. Upon a brief Google search, it seemed to be that this bread is also called Ormiańskie podpłomyk. (Feel free to correct me lol! I would love to learn more about it haha!)
The flatbreads themselves were very thin and crispy, and felt quite like filo pastry. According to the book and what I managed to find online, it appeared that these flatbreads were usually (and I guessed traditionally) topped with only red onions and seeds, but I decided to go a bit more creative about it and give it more colours!😝 (Think Armenia might not be happy with me now lol…) The crispness of the bread paired extremely well with the crunchiness of the toppings. I personally couldn’t stop eating it! 🤤 I think these are perfect as party treats or as light, healthy snacks. 👍 Also, this bread does not need any yeast and is suitable for vegetarians and vegans, so let’s all give it a try!
This recipe is adapted from the Armenian flatbreads recipe found in ‘How To Make Bread’ by Emmanuel Hadjiandreou.
Quantity: About 24 flatbreads, 4 trays
For the dough:
160g / 1¼ cups strong white/bread flour
5g / 1 tsp salt
50g / 3 tbsp olive oil
75g / ⅓ cup water
Garlic-infused olive oil, for brushing
For the toppings:
Red onion, sliced thinly
Spring onion, chopped finely
Mix the flour and salt together in a mixing bowl.
In a separate bowl, mix the olive oil and water together, then add it to the flour mixture. Mix until it comes together.
Cover the dough and let it stand for 5 minutes.
After the 5 minutes, knead the dough by pulling a portion of it up from the side and press it into the middle. Repeat another 8 times and the dough should start to resist. Cover the dough again and let it stand for another 5 minutes.
Repeat step 4 twice.
Knead the dough for one last time. It should be smooth and elastic. Then, cover the dough and let rise for 30 minutes.
Divide the dough into 4 equal portions. Place one portion of the dough onto a baking tray lined with baking parchment.
Using your hand or a rolling pin, flatten the dough and stretch it out from each corner until you get a very thin. rough rectangle. Repeat with the remaining portions of the dough.
Let it rest for 15 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4.
Once the dough has rested, brush the garlic-infused olive oil all over the flatbreads.
Cut each flatbread into 6 using a sharp knife.
Sprinkle the toppings evenly over the flatbreads.
Bake the flatbreads for 5-10 minutes, or golden-brown and crispy. When ready, cool on a wire rack.
They say breakfast is the most important meal of the day. However, during work days, I always find myself rushing in the morning and skipping breakfasts. So, it is great finally having time to sit down and enjoy a proper, hearty breakfast.
As a kid, I used to enjoy the traditional English breakfast. Big fry up with sausages, bacon, hash brown and baked beans. It sounds delicious, but I found that as I grow older, I have become more intolerant to greasy food in the morning. Therefore, it is nice to see that the food trend is now tending towards more healthy and refreshing options.
Some people would be quick to equate healthy to bland and boring, but I disagree. Salt The Radish does some of the best breakfasts I had with a focus on refreshing ingredients and a wide options for vegetarian and vegan eaters. My favourite is their crispy courgette and sweetcorn fritters, paired with vegan halloumi, rocket, avocado, red pepper jam, poached egg, herby dressing and hummus, topped with streaky bacons. What’s your favourite breakfast to start the day with?