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Parsley Flatbread

This recipe is very loosely based on parathas - a kind of Indian flatbread. I used parsley to give the flatbreads an aromatic quality that I thought would pair well with the spiced onions and chickpeas - and I was right! However, you can cook these up and eat them with whatever you please - curry, yogurt dips, hummus, etc.

Ingredients

  • 1 heaping cup all purpose flour
  • dash of salt
  • 4 Tbsp finely chopped parsley
  • 5 Tbsp water, plus more if needed

Instructions

  1. Mix together the flour, parsley, and salt. Add the water 1 Tbsp at a time, until dough comes together to form a cohesive ball. Knead on a floured surface until smooth. Cover in bowl and let rest for about 10-15 minutes.

  2. To cook flatbreads, start by heating a cast iron pan over medium-high heat. Rip off a small section of the dough (about the size of a chicken egg), and roll until very thin on a floured surface. Place in heated pan, and cook until brown spots appear, about 2 minutes. Flip and cook on the reverse side. The bread will likely puff up, but it will deflate again.

  3. Repeat until all the dough is cooked. This recipe makes a small batch of about 4-6 flatbreads, depending on their size. This recipe is best fresh, which is why I kept the recipe portion small. Feel free to double or triple it.