Quite a while back, I came upon this recipe for Tibetan flatbread and I love it. It's quick and easy to throw together, making it the perfect addition to any meal. I generally add a little bit of sugar and whatever combination of spices I feel like delighting my taste buds with at the time. Recently, I've created a breakfast version that includes one of my favorite spices: cinnamon.
Breakfast Flatbread
1/4 c. AP flour
1/4 c. whole white wheat flour
1/4 c. rolled oats
1 Tbsp. brown sugar, approximately
1/2 tsp. baking powder
1/4 tsp. salt
ground cinnamon and ginger (add as much or as little as you like)
1 tsp. vanilla, approximately
1/2 c. water
1/4 c. whole white wheat flour
1/4 c. rolled oats
1 Tbsp. brown sugar, approximately
1/2 tsp. baking powder
1/4 tsp. salt
ground cinnamon and ginger (add as much or as little as you like)
1 tsp. vanilla, approximately
1/2 c. water
Mix all but the last two ingredients. Add the vanilla and water and stir until combined.
In a cold, 8-in. frypan, add a little bit of vegetable oil. Pour in the dough and spread it out evenly. Sprinkle a little bit of water around the edge of the pan.
Cover and cook over medium heat for about 8 minutes or until the underside is browned. Uncover, flip, and brown the other side, approximately 4 minutes.
Remove from the pan, slather with butter, cut into wedges, and enjoy!
In a cold, 8-in. frypan, add a little bit of vegetable oil. Pour in the dough and spread it out evenly. Sprinkle a little bit of water around the edge of the pan.
Cover and cook over medium heat for about 8 minutes or until the underside is browned. Uncover, flip, and brown the other side, approximately 4 minutes.
Remove from the pan, slather with butter, cut into wedges, and enjoy!
