Hello & Welcome to Milly White Cooks!
In today’s recipe I’ll be showing you how to make my easy and delicious low fat, heart-healthy
Spicy Seed & Carrot Flatbreads. This recipe from my Easy Low Fat & Low Cholesterol Mediterranean
Diet Cookbook serves 6 and each flatbread is only 179 Calories, with just 5g of Total
Fat and 1g of Saturated Fat. You can find all the links to my cookbook in the detail
box below. We’ll start by taking a quick look at the
ingredients list. You’ll need: 150g or 1 cup plus 1½ tbsp of wholemeal bread
flour along with 75g or ½ cup plus 1 tbsp of strong white
bread flour, 1 tsp of fast action dried yeast and ¼ tsp reduced sodium salt.
For the spices, you’ll need; 1 tsp of cumin seeds, 1 tsp of coriander seeds and ½ tsp
of chilli pepper flakes along with 1 tsp of dried oregano.
In this little dish, I’ve got a mixture of seeds, you can use any combination that you
have to hand but I’m using ½ tbsp each of pumpkin seeds, sunflower seeds and poppy seeds.
I’ve got 120ml or ½ cup of water, which is just tepid in temperature plus
150g or 1¼ cups coarsely grated carrots. Finally, we’ll need some rapeseed oil, 1 tbsp
for the recipe and a little extra to grease the bowl for proving the dough and for the
griddle pan when cooking the flatbreads. Don’t forget to subscribe to my channel for
more healthy cooking inspiration. Now let’s get cooking!
Heat a small frying pan over a medium heat and add the cumin and coriander seeds. I’m
using my favourite little baby frying pan as I love it, but really I could have used
the pan that I’m going to cook the flatbreads on and saved on the washing up! Toast for
3-4 mins until fragrant then transfer to the bowl of a pestle and mortar. Return the pan
to the heat and toast the remaining seeds for 2-3 mins until lightly golden and you
may just be able to hear the sound of the pumpkin seeds popping? Remove from the heat
and set aside. Lightly crush the chilli flakes, cumin and
coriander seeds in your pestle and mortar. If you don’t have one, don’t fret, just use
the end of a rolling pin & a small bowl instead. Now I’m going to use my food mixer and dough
hook for speed, but you can also easily make this dough by hand as it doesn’t need a whole
lot of kneeding! Pop the flours, ground spices, seeds, salt
and oregano into the bowl and give it a quick mix together to combine.
Then sprinkle over the yeast and stir again. Add the carrots and toss them into the dry
ingredients. Finally, add the oil and the tepid water, and either combine with a round-bladed
knife or use the dough hook of your food mixer. Bring together into a dough and knead until
elastic, which will take about 10 minutes by hand or just a few minutes in the food
mixer. Depending on how much wet comes out of your
the carrots, you may find you need to add a tiny bit more water if the dough feels dry
or another tablespoon of flour if it seems too sticky, but the dough should be slightly
sticky and wet once fully kneeded. Drop into a roomy clean bowl that has been
lightly greased with a few drops of oil, cover with a clean kitchen towel and leave in a
warm, draught-free place until doubled in size for about 1½ hours, when it should look
like this. Turn the risen dough onto a lightly floured
surface, give it a quick kneed and divide into 6 equal pieces. I find the
easiest way to do this is to cut it in half, lightly roll each half into a fat sausage
and then cut it into thirds. Roll each piece into a ball then use a rolling pin to roll
into a thin round about 15cm or 6″ in diameter. Keep your rolling pin and surface well floured
to prevent the dough sticking to them. They should look just like this!
Set aside and move onto the next round, using greaseproof paper between the layers if you
need to stack them. Heat a large non-stick frying pan or stove-top
griddle over a medium heat. Start with the flatbread you rolled first. Spray the pan
with a spritz of oil then add a flatbread. Cook it on the first side for about 3 mins
until it’s golden on the bottom and you may be able to see that the dough has bubbled
and dimpled on top. So let’s turn it over and cook for a couple more minutes on the
other side, and you may need to lightly press down with your spatula. Then, I also like
to fold mine in half once they’ve finished cooking but you don’t have to do this. Then
repeat the process with the next one. If you’re serving these straight away, keep the cooked
flatbreads warm in a low temperature oven until all the breads are cooked and ready
to serve. Alternatively, transfer to cooling rack. Once cooked and cooled, these flatbreads
can be individually wrapped in kitchen foil and frozen. To serve, simply defrost and reheat
in the oven at 180C fan, 350F or Gas Mark 6 for 5 to 10 minutes.
And here they are, fragrant and golden and wonderfully tasty. They’re lovely with some
delicious humous but they really are the absolutely perfect accompaniment to my warming Slow-Cooked
Spicy Lentil & Sweet Potato Soup! Just fabulous! I hope you’ve enjoyed this video, please give
it a thumbs up and subscribe if you have. You can find this recipe in my best-selling
Easy Low Fat & Low Cholesterol Mediterranean Diet Cookbook with over 100 heart-healthy
recipes. Available as a paperback or Kindle book from Amazon, or as an ebook from iBooks,
Nook or Kobo, you’ll find all the links in the description box below and I also have
a quick video preview that you can watch too! If you are interested in finding out more
about eating to lower high cholesterol, then watch my video 31 Fabulous Low Cholesterol
Diet Foods. You may also like to watch more videos in
my Low Fat & Low Cholesterol cooking series, like these for my Vanilla Apricot Scones or
my Plum Crazy Green Smoothie? Thank you so much for your company. Please
also let me know if you make this or if you’d like to see a video of any other of my recipes
and bye for now!