605. Amaranth Flatbread#BreadBakers

Amaranth Flatbread#BreadBakers

Healthy Start

 Happy New Year to all the members of the wonderful, wonderful group Bread Bakers. I’m so glad to be part of a group where we learn so much about not only different breads and techniques but get to know each member more through their blogs, culture and festivals.
Pavani of Cook’s Hideout wanted us to begin the new year with some healthy breads. A great theme Pavani, can’t wait to check out what other participants have baked. I decided to use amaranth as my healthy ingredient. I made Amaranth Flatbread for the first time and it turned out so good. I’ll probably use that as a pizza base or make a focaccia next time. I made an apple salsa to go with the flatbread and the family enjoyed it as a starter with some wine.
Amaranth is not a grain but rather a grain like seed. We use the green leaves to make curry or a dry vegetable coupled with egg plant or lentils. Amaranth or rajgira as its known in Hindi is used to prepare food during fasting days which demand a grain and pulse free diet. Amaranth seeds can be used like rice to be served with curries, lentils etc.Its a great replacement for oats as breakfast. Amaranth can be used in the seed form or as a flour.
Amaranth is gluten free, helps to lower cholesterol, has anti inflammatory properties, helps to lower blood pressure,is a rich source of protein (ideal for vegetarians), is rich in lysine(helps the body absorb calcium, produces energy and helps build muscles), good source of fiber, boost immune system, is a good source of Vitamins A,C, E, K, B5, B6 and is a rich source of minerals like calcium, magnesium and copper.
To work with amaranth flour, one needs to add another flour or boiled potato(sweet potato or tapioca) to make it more pliable. I added wholewheat flour, another healthy product. Check out my easy recipe. Amaranth flatbread had a nutty, earthy taste and is not heavy on the stomach.

AMARANTH FLATBREAD
Makes 2

1 cup amaranth flour (rajgira)
1½ cup wholewheat flour (atta)
1 tsp mixed dried herbs
½ tsp salt
1 tbsp honey
1-1¼ cup warm water
2 tsp instant dried active yeast
2 tbsp olive oil

extra flour either amaranth or wheat flour for dusting
extra olive oil for greasing

1. Sift amaranth flour, wheat flour and salt together.
2. Add dried herbs and yeast and mix well.
3. Add honey to 1 cup warm water and stir it well.
4. Using the required amount of water, make a dough.
5. Let the dough rest covered, for 15 minutes.
6. Dust the work top with some flour.
7. Knead the dough for 5-10 minutes until its smooth.
8. If it sticks to your hand use small amounts of the measured oil.
9. Grease the bowl with some oil.
10. Shape the dough into a big ball and place it in the bowl.
11. Cover it with a wet cloth or cling film and let it rise till its nearly double the size.
12. Preheat the oven to 180°C.
13. Dust the work top again with flour.
14. Knead the dough gently  and divide it into 2 parts.
15. Roll each part into a ball.
16. Using a rolling pin or your hand, roll/pat it out into a 8-9″ diameter circle.
17. Grease a baking tray lightly.
18. Place the flatbreads on the tray.
19. Bake for 10-15 minutes or until it is light golden in colour.
20. Let the flatbreads cool down a bit on a wire rack.
21. Cut into wedges and serve with your favourite dip, cream cheese or salsa.

Check out the Healthy Breads that our fellow #BreadBakers have baked this month: