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About
| Wonderfully quick and easy to cook but absolutely delicious served fresh from the pan and warm, these flatbreads are superb as a side to a light meal. Created by Niki Webster of Rebel Recipes, they pair perfectly with her Spiced Carrot and Quinoa Falafels with Slaw but also excellent with Fava Bean Hummus or Fava Bean Falafels. |
Makes flatbread(s) to serve 2 - to feed more mulitply up the quantities or make batches with different flours
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Method
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A fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.
An enriched, festive loaf inspired by the Tuscan pan co’ santi. This deeply flavourful bread is studded with walnuts and raisins, scented with rosemary and fennel, and features the nutty depth of wholemeal emmer flour.
Middle Eastern ijeh - or eggah - is a herby, vegetable-packed fritter, similar to an omelette or frittata. Soft, fragrant and deeply nourishing, it’s a recipe that celebrates simple ingredients elevated with plenty of fresh herbs and warming spices. Cooked slowly until golden on both sides, it’s perfect served warm with a squeeze of lemon and a spoonful of tangy yoghurt.
