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+ servings

Nigella Seed Gram Flour Flatbread with Tumeric Eggs and Sautéed Veg

Gluten-free, Dairy-free, Nut-free, Soya-free, Vegetarian
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Servings 2
Author Ceri Jones

Ingredients
  

  • Flatbread:
  • 80 g gram flour
  • 160 mls water
  • ¼ tsp salt
  • 1 tsp nigella seeds
  • Chard:
  • 2 clove garlic minced
  • 1 tsp mustard seeds
  • 1/2 tsp minced green chilli
  • 4 to 6 leaves chard - shredded
  • Eggs:
  • 4 eggs
  • 2 tbsp coconut yoghurt
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp salt
  • Dish:
  • 2 tbsp coconut yoghurt
  • 1/2 avocado sliced
  • 1 handful coriander
  • 1 pinch red or green chilli
  • ghee

Instructions
 

  • Prepare the flatbread batter by mixing the gram flour with the water and salt until all the flour dissolves into a thick batter. Cover and leave to sit at room temperature for a minimum 30 mins, ideally over night.
  • When ready to cook pre-heat the oven to 180°C, and warm a medium frying pan on the heat. Add 1/2 tsp ghee (clarified butter) or coconut oil to the pan and pour in half of the batter. Swirl around the pan, and then put back on the heat. Cook for 2 or so minutes until the bottom is firm and browning up. Flip over and cook for another few minutes. When browned on both sides slide off onto a lined baking sheet and make your second flatbread.
  • Brush the melted ghee onto one side of both of the flatbreads, sprinkle with the Nigella seeds (or fennel or cumin seeds) and slide into the oven to cook through and crisp up for 15 minutes.
  • Meanwhile continue with the rest of the dish. Add some ghee to a larger frying pan, and sauté the garlic and chilli for 30 seconds before adding the mustard seeds, then the chard. Cook for a few minutes until softened, remove to a side plate to keep warm.
  • Whisk the eggs together with the optional coconut yoghurt, turmeric, cumin and salt, and add more ghee to the pan if needed after taking out the chard. Cook the eggs to a loose scrambled consistency.
  • When the flatbread is ready plate up with the eggs and chard piled high, and top with avocado, more coconut yoghurt, coriander and a few specks of extra chilli for colour.