This bread uses spelt flour, no oils, and the nuts provide that added bit of protein!
The spice combo used in this recipe is typical for Indian cuisine, bringing the classic flavours of curry out- reminding me of the countless spiced dishes I tasted and enjoyed while travelling in the beautiful country of India.
When the spices are heated with the sweet caramelized onions it 'awakens' them- meaning their oils are released- elevating the overall taste. One of my favourite details I noticed when creating this recipe is the aroma that the collaboration of ingredients produces- the spicy nature of Indian scents without being too aggressive.
INDIAN CHIA FLATBREAD
Makes: 12 flatbread triangles Prep Time: 10 minutes Total Time: 45 minutes
- ½ cup chia seeds
- ¼ cup pumpkin seeds
- ¼ cup raisins
- ½ medium yellow onion
- ½ tsp garam masala
- ½ tsp salt
- 1 tsp cumin
- 1 tsp curry powder
- ½ tsp coriander
- ½ tsp baking soda
- ¾ cup spelt flour
- ¾ cup water
- 1 TBSP olive oil
- Preheat oven to 350F.
- Slice onions thinly- do not dice. Caramelize onions with olive oil in a saucepan on low-medium heat. Onions should be brown, but not burnt, around 10 minutes.
- In a large mixing bowl combine spelt flour, chia seeds, baking soda, pumpkin seeds, raisins, and salt. Set aside.
- Add garam masala, cumin, curry powder, and coriander to onions. Keep on heat for one minute to awaken spices. Onions should be coated. Remove from heat and let cool for 5 minutes.
- Add onions and spices to dry mix. Stir in water slowly until sticky dough mixture forms.
- Press mixture into lightly greased baking pan. Bake for approximately 20 minutes. Let cool for 10 minutes in pan or cooling rack. Can be refrigerated for 2-3 days.