Curried Flatbread with Vegetables and Thyme

Curried Flatbread with Vegetables and Thyme Recipe - Indian Cuisine

Region / culture: India | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 4

Introduction

Curried Flatbread with Vegetables and Thyme is a flavorful and aromatic dish that combines the earthy flavors of eggplant, the sweetness of caramelized shallots, and the warmth of garam masala. The dish is served on a homemade flatbread that is soft and pillowy, making it the perfect vehicle for the delicious toppings.

History

This recipe draws inspiration from Indian cuisine, where curries are a staple dish. The combination of spices, vegetables, and herbs creates a harmonious blend of flavors that is both comforting and satisfying. The addition of thyme adds a fresh and herbaceous note to the dish, elevating it to a whole new level.

Ingredients

4 shallots, sliced into thin rings
1 tbsp butter
3 small Asian eggplants, sliced into 0.25 inch discs
salt
4 tbsp olive oil
2 tsp garam masala
freshly ground black pepper
0.5 cup sun-dried tomatoes
1 cup grape, cherry or pear tomatoes
12 small sprigs young fresh thyme

Flatbread

7 tbsp warm water
1 tbsp active dry yeast
pinch of granulated sugar
2 tbsp butter, melted and cooled
0.25 tsp salt
1 tbsp chopped fresh dill
1.25 to 1.5 cup all-purpose flour
1 egg yolk mixed with 2 tbsp water
kosher salt to taste

How to prepare

Caramelize shallots and butter in a medium-sized sauté pan over low heat.
Place eggplant in a bowl, sprinkle with salt, and let it sit for 30 minutes.
Rinse the eggplant, and toss it in a separate bowl with 1.5 tbsp of olive oil.
Preheat the oven to 275°F (135°C).
Place the eggplant on a nonstick sheet pan and bake for 35 to 40 minutes, or until slightly golden and tender.
Leave the oven on, increasing the temperature to 350°F (177°C).
In a small bowl, mix the remaining 2.5 tbsp of olive oil and garam masala.
Using a pastry brush, brush the flatbread with the garam masala oil and place some caramelized shallots, sun-dried tomatoes, grape tomatoes, and eggplant on top of the flatbread.
Place the flatbread in the oven at 350°F (177°C) for 5 minutes, or until hot.
To serve, place the warm flatbread on each plate and top with sprigs of fresh thyme and freshly ground black pepper.

Flatbread

Combine warm water, yeast, and sugar in a small mixing bowl.
Let it sit for 3 minutes, then add butter, salt, and dill.
Using an electric mixer fitted with a dough hook or mixing by hand, add flour until fully incorporated and the dough is smooth, but not sticky.
Form the dough into a ball, place it in a lightly oiled bowl, and cover it with a damp cloth.
Let it rise in a warm place for about 45 minutes, or until tripled in volume.
Preheat the oven to 375°F (191°C).
Divide the dough into 4 or 6 equal portions.
On a lightly floured surface, roll the dough into thin, round discs about 6 to 8 inches in diameter.
Place the discs on a lightly oiled sheet pan and score them with the tines of a fork.
Brush them with an egg wash and lightly sprinkle them with kosher salt.
Bake for 10 to 12 minutes, or until golden brown.
Remove them from the pan and let them cool.

Variations

Add some diced bell peppers or zucchini for extra vegetables.
Swap out the eggplant for mushrooms or cauliflower for a different flavor profile.
Use different herbs like cilantro or parsley instead of thyme.

Cooking Tips & Tricks

Make sure to caramelize the shallots slowly over low heat to bring out their natural sweetness.

- Salting and baking the eggplant helps to remove any bitterness and ensures a tender texture.

- Brushing the flatbread with the garam masala oil before baking adds an extra layer of flavor.

- Be sure to let the dough rise properly for a light and airy flatbread.

Serving Suggestions

Serve the Curried Flatbread with a side of yogurt or raita for a cooling contrast to the warm and spicy flavors. A simple green salad dressed with lemon vinaigrette would also make a refreshing accompaniment.

Cooking Techniques

Caramelizing shallots

- Baking eggplant

- Making flatbread dough

- Rolling out and baking flatbread

Ingredient Substitutions

Use red onions instead of shallots.

- Substitute regular tomatoes for grape tomatoes.

- Use dried thyme if fresh thyme is not available.

Make Ahead Tips

The flatbread dough can be made ahead of time and stored in the refrigerator for up to 24 hours. The toppings can also be prepared in advance and assembled just before serving.

Presentation Ideas

Arrange the flatbread on a platter and garnish with additional sprigs of fresh thyme for a beautiful presentation. Drizzle with a balsamic reduction for an added touch of elegance.

Pairing Recommendations

Pair this dish with a glass of chilled white wine like Sauvignon Blanc or a light and refreshing beer like a wheat beer. The crisp acidity of the wine or beer will complement the rich and spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftover flatbread and toppings separately in airtight containers in the refrigerator. To reheat, warm the flatbread in the oven at 350°F (177°C) for a few minutes until heated through. Reheat the toppings in a pan on the stovetop until warm.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 5g

- Sugars: 6g

Fats

- Total Fat: 15g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 4%

- Iron: 8%

Alergens

Contains wheat and dairy

Summary

This dish is a good source of carbohydrates, healthy fats, and protein. It also provides a decent amount of fiber and essential vitamins and minerals.

Summary

Curried Flatbread with Vegetables and Thyme is a delicious and satisfying dish that is perfect for a cozy dinner at home. The combination of flavors and textures makes it a standout recipe that is sure to impress your family and friends. Enjoy the warm and comforting flavors of this dish on a chilly evening for a truly memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a hot summer day, and I was visiting my dear friend Clara in her cozy little cottage nestled in the countryside. Clara was known for her incredible cooking skills, and she had promised to teach me a new recipe that day.

As we sat in her sunny kitchen, she pulled out a worn and tattered cookbook from her collection. It was filled with handwritten notes and splatters of various ingredients, a testament to the many years of use it had seen. She flipped through the pages with a smile, her eyes lighting up as she landed on the recipe for Curried Flatbread with Vegetables and Thyme.

"This," she said, tapping the page with her finger, "is a family favorite. It's a perfect blend of flavors and textures, and I know you'll love it."

I watched in awe as she gathered the ingredients and began to explain the process to me. She spoke with a passion and confidence that only a true cook could possess, and I listened intently, eager to soak up every bit of knowledge she had to offer.

The recipe called for a mix of vibrant vegetables - carrots, bell peppers, and zucchini - all diced and sautéed in a fragrant blend of curry powder and fresh thyme. The flatbread itself was made from scratch, a simple dough that was rolled out and cooked until golden and crispy.

As Clara worked her magic in the kitchen, I couldn't help but think back to my own childhood. My own grandmother had been the one to instill in me a love for cooking, passing down her own treasured recipes and culinary secrets. I remembered the hours we spent together in her kitchen, the warmth of her presence and the delicious aromas that always filled the air.

I thought about how each recipe tells a story, a tale of tradition and heritage that is passed down from generation to generation. And as Clara and I cooked together that day, I felt grateful for the opportunity to learn yet another piece of culinary history.

When the dish was finally ready, we sat down at the table and dug in. The flavors were incredible - a perfect balance of savory and spicy, with the freshness of the vegetables shining through. Clara looked at me with a twinkle in her eye, a knowing smile on her lips.

"This is how we keep our heritage alive," she said, her voice soft but filled with conviction. "Through the food we cook and share with our loved ones."

And in that moment, I understood. I understood the power of a recipe, the way it can connect us to our past and create memories that will last a lifetime. I thanked Clara for her guidance and vowed to pass on this recipe to my own grandchildren someday, so that they too could experience the joy of cooking and the beauty of tradition.

As I left Clara's cottage that day, my heart was full. Full of gratitude for the lessons learned, full of love for the food that brings us together, and full of excitement for the many more recipes and stories that awaited me in the future.