Hot & Sweet Chilli Sesame Flatbreads

Name: How to cook Hot & Sweet Chilli Sesame Flatbreads - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Hot & Sweet Chilli Sesame Flatbreads

I was watching a TV programme about Chinese street food. There was one stall that was making a flatbread, smearing it in chilli paste with sesame oil and seeds then sprinkling over some sugar. The vendor would then heat it on an iron hotplate then slice it into strips and serve it in paper. I was very intrigued, and wanted to recreate the dish myself. So here's my own interpretation of this dish.

Ingredient

Food ration :

2 servings

Cooking time :

15 mins

70 g

Plain White Flour, (1/2 a cup),

heaped tbsp fat free Quark, (found in diary section),

1/2 tsp

Baking powder,

good pinch of salt

1 tsp

extra hot chilli chutney (concentrate),

level tsp white granulated sugar,

1/2 tsp

sesame oil,

large cast iron skillet

rolling pin

Cooking instructions

* Step 1

Note: Please see my previous recipe of how to make extra hot chilli chutney (concentrate). If you don't wish to make this yourself then you could use a hot Chinese chilli paste in its place.

* Step 2

Make the dough for the flatbreads by combining the dry ingredients first on the flatbreads ingredients list and then by adding in the quark. Mix together until a dough is coming together then turn out into a lightly floured surface and knead for a couple of minutes until the dough is smooth.

* Step 3

Heat the cast iron skillet up over a medium high heat. Take a rolling pin and dust it with a little flour to prevent the dough from sticking and then divide the flat bread dough into two equal sized balls. Roll each of them out into a thin oval around 2-3mm thick. Shape the edges into an oval shape as best you can using your hands, patch up any small holes by removing a little dough from the edge and placing it over the hole.

* Step 4

Once the skillet is very hot turn the heat down to medium. Place each flat bread into the very hot skillet and cook for a few seconds on each side until slightly blistered and lightly charred. Remove them from the skillet.

* Step 5

Spread the hot chilli chutney in A very thin layer over the top of each warm flatbread. Drizzle over the sesame oil, then sprinkle with the sesame seeds and the sugar. Return the breads to the now warm skillet and heat gently until the sugar on top has almost completely dissolved and the breads are warmed right through.