Floribbean Spiced Flatbread

Ingredients

In this Floribbean adaptation of the traditional Indian chapati, we incorporate Floridian ingredients and flavors to create a unique fusion dish. The original chapati is typically made with whole wheat flour and water, while our Floribbean Spiced Flatbread incorporates coconut milk for a tropical twist. Additionally, we infuse the flatbread with a blend of Floribbean spices, including cumin, coriander, and turmeric, to enhance the flavors and give it a Caribbean flair. We alse have the original recipe for Chapati, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60g) fresh pineapple, finely chopped 1/4 cup (60g) fresh pineapple, finely chopped
• Additional flour for dusting Additional flour for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, ground cumin, ground coriander, ground turmeric, and salt.
2. 2.
   Add the coconut milk, water, and vegetable oil to the bowl. Mix well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Divide the dough into small balls, approximately the size of a golf ball.
5. 5.
   Roll out each ball into a thin, round flatbread, dusting with flour as needed to prevent sticking.
6. 6.
   Heat a non-stick skillet or griddle over medium heat. Cook each flatbread for about 1-2 minutes on each side, until golden brown spots appear.
7. 7.
   Remove from heat and brush each flatbread with a little vegetable oil.
8. 8.
   Sprinkle the finely chopped pineapple over the flatbreads while they are still warm.
9. 9.
   Serve the Floribbean Spiced Flatbread warm and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fresh pineapple — Choose a ripe pineapple with a sweet aroma and golden color. Remove the skin and core before finely chopping it for the flatbread.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the dough mixture.
• Serve the Floribbean Spiced Flatbread with a side of mango salsa for an extra burst of tropical flavor.
• Experiment with different tropical fruits like papaya or mango in place of pineapple for a variety of flavors.
• If you prefer a softer texture, cover the cooked flatbreads with a clean kitchen towel while they cool to retain moisture.
• These flatbreads are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. Reheat them in a toaster or oven before serving.

Serving advice

Serve the Floribbean Spiced Flatbread as a side dish to complement a variety of Floribbean main courses. It pairs well with jerk chicken, coconut shrimp, or a tropical vegetable curry. You can also enjoy it on its own as a light snack or appetizer.

Presentation advice

Arrange the warm flatbreads on a platter and sprinkle some additional finely chopped pineapple on top for an attractive presentation. Garnish with fresh cilantro leaves for a pop of color. Serve them alongside your main dish or as part of a buffet-style spread.