Chilli flatbreads
Spice up mealtime with these homemade chilli flatbreads! Made with yeast, sugar, all-purpose flour, fiery red hot chili peppers, and fresh parsley, these golden-brown flatbreads bring a burst of flavor and heat to your table. Perfect as a side, appetizer, or base for creative toppings.
- 21 Feb 2025
- Cook time 25 min
- Prep time 100 min
- 12 Servings
- 5 Ingredients
Chilli flatbreads are a delightful twist on the traditional flatbread recipe, adding a burst of heat and flavor with the inclusion of fresh red hot chili peppers. This recipe is perfect for those who enjoy a bit of spice in their meals. You'll be combining simple ingredients like yeast, sugar, flour, and fresh parsley to create these tasty flatbreads that can be served as a side dish or enjoyed on their own.
Ingredients:
Instructions:
- In a small bowl, combine 1 tsp of yeast and 1 tsp of sugar.
- Add 1/4 cup of warm water (not too hot, around 110°F/45°C) to the yeast mixture. Stir well and let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated.
- While the yeast is activating, finely chop the 2 red hot chili peppers and 1 tbsp of fresh parsley. Set them aside.
- In a large mixing bowl, add 2 cups of all-purpose white wheat flour.
- Make a well in the center of the flour and add the activated yeast mixture.
- Gradually add 3/4 cup of warm water to the flour mixture, stirring continuously until a dough starts to form.
- Once the dough starts coming together, add the chopped chili peppers and parsley into the dough.
- Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- After the dough has risen, punch it down to release the air.
- Divide the dough into 6-8 equal portions, depending on how large you want your flatbreads.
- Roll each portion into a ball and then flatten each ball into a disc with a rolling pin or by pressing with your hands until they are about 1/4 inch thick.
- Heat a large, non-stick skillet or griddle over medium-high heat.
- Place the rolled-out flatbreads one at a time into the hot skillet. Cook each side for about 2-3 minutes, until they are golden brown and slightly puffed.
- Keep the cooked flatbreads warm by wrapping them in a clean kitchen towel while you finish cooking the rest.
- Serve the chilli flatbreads warm. They make an excellent accompaniment to a variety of dishes or can be enjoyed on their own.
Tips:
- Ensure the yeast is fresh: Check the expiration date on your yeast packet. If it's expired, the yeast may not activate, causing your flatbreads to not rise properly.
- Gradually add water: When mixing the dough, add water gradually. This ensures that your dough doesn't become too sticky or too dry, resulting in the perfect consistency.
- Adjust the heat: If you prefer a milder flavor, reduce the number of chili peppers or remove the seeds from the peppers. For extra heat, consider leaving the seeds in or adding an extra pepper.
- Knead properly: Spend adequate time kneading the dough. This develops the gluten in the flour, giving your flatbreads a better texture.
- Let the dough rest: Allow the dough to rest and rise in a warm place until it doubles in size. This step is crucial for the yeast to work its magic, leading to light and airy flatbreads.
- Cook on medium heat: Cook your flatbreads on a preheated pan over medium heat. This will give them a nice golden-brown color while ensuring they are cooked through.
These spicy chilli flatbreads are a fantastic addition to your culinary repertoire. They bring together the heartiness of traditional flatbreads with the bold flavors of red hot chili peppers and fresh parsley. Follow the steps and tips above to create a batch of irresistibly delicious flatbreads that are sure to impress your friends and family. Enjoy them fresh off the stove for the best experience!
| Nutrition Facts | |
|---|---|
| Serving Size | 30 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 2.81g | 2% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 0.85g | 2% |
| Sugar 0.83g | 1% |
| Fat | |
| Fat 0.42g | 0% |
| Saturated 0.04g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 4.95ug | 1% |
| Choline 3.08mg | 1% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 6mg | 0% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 33mg | 3% |
| Potassium, K 60mg | 2% |
| Selenium, Se 4.26ug | 8% |
| Sodium, Na 1.47mg | 0% |
| Zinc, Zn 0.29mg | 3% |
| Water | |
| Water 9g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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