This is a slightly lengthy recipe, requiring a small amount of patience. I’ve often wondered the point in a flatbread when you can have a proper pizza instead. I guess that’s the thing about un-professional chefs – we aren’t food snobs and we eat everything and anything with equal amounts of joy and two hands that one does truffles. I eat fast-food chain pizza with the same relish as I do a meal at Wasabi, Taj Mumbai. Although my hips don’t agree well with this attitude, my heart does, and that’s what matters in the end!
So this attitude brought me to the flatbread – this in between pizza and roti thing that’s become so popular. The recipe of this flatbread is fairly simple, but may take a few runs to get the hang of it. I use equal proportions of whole-wheat flour and oat flour (which is simply rolled oats pulsed down to a powder). The dough is kneaded slightly with yogurt and earthy olive oil. I cook the flatbread on a hot non-stick pan, covering it lid to cook for a minute or so on both sides.
The vegetables are roasted on a hot pan with SPRIG Passion Fruit & Malagueta Sauce and arranged on the cooked flatbread, and then smothered in some good old-fashioned Amul cheese. The hot and fruity sauce does a fine job of bringing out some amazing flavours and takes the flatbread up a notch.