Ingredients
Array
(
[1] => Array
(
[f8c19b77-f800-a894-3598-94a55627ef07] => Array
(
[title] => chickpea flour (besan)
[ingredientid] => 8293
[ingredientuuid] => f8c19b77-f800-a894-3598-94a55627ef07
[quantity] => 1.50
[measure] => cup
[title_custom] =>
[componentid] => 1
[method] =>
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[d0f7e785-caa3-e6a4-65eb-1f90d9d28422] => Array
(
[title] => flour, potato, pure, gluten & wheat free
[ingredientid] => 15557
[ingredientuuid] => d0f7e785-caa3-e6a4-65eb-1f90d9d28422
[quantity] => 0.33
[measure] => cup
[title_custom] =>
[componentid] => 1
[method] =>
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[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.25
[measure] => teaspoon
[title_custom] =>
[componentid] => 1
[method] =>
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[a66b6af2-b022-ac94-c58e-1cd378d0fca8] => Array
(
[title] => oil, olive, extra virgin
[ingredientid] => 22451
[ingredientuuid] => a66b6af2-b022-ac94-c58e-1cd378d0fca8
[quantity] => 2.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 1
[method] =>
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[861bfe10-1c6e-c864-45ca-79d554f61471] => Array
(
[title] => milk, 2%, w/add vit a & d
[ingredientid] => 21473
[ingredientuuid] => 861bfe10-1c6e-c864-45ca-79d554f61471
[quantity] => 0.50
[measure] => cup
[title_custom] =>
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[method] =>
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)
[2] => Array
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[2da3c98f-5f52-5f84-9d51-a4ecb1bc56e1] => Array
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[title] => eggplant, fresh, whole, unpeeled
[ingredientid] => 14378
[ingredientuuid] => 2da3c98f-5f52-5f84-9d51-a4ecb1bc56e1
[quantity] => 1.00
[measure] => each
[title_custom] => eggplant, large
[componentid] => 2
[method] => thinly sliced
)
[20a4f370-8eac-c284-f1bb-b26e90bde94c] => Array
(
[title] => squash, zucchini, w/skin, fresh, med
[ingredientid] => 31862
[ingredientuuid] => 20a4f370-8eac-c284-f1bb-b26e90bde94c
[quantity] => 2.00
[measure] => each
[title_custom] => zucchini squash
[componentid] => 2
[method] => thinly sliced
)
[a66b6af2-b022-ac94-c58e-1cd378d0fca8] => Array
(
[title] => oil, olive, extra virgin
[ingredientid] => 22451
[ingredientuuid] => a66b6af2-b022-ac94-c58e-1cd378d0fca8
[quantity] => 2.00
[measure] => tablespoon
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[5905a669-0627-fe34-29ae-da527e174aee] => Array
(
[title] => herb, oregano, fresh, intl
[ingredientid] => 17977
[ingredientuuid] => 5905a669-0627-fe34-29ae-da527e174aee
[quantity] => 2.00
[measure] => tablespoon
[title_custom] => oregano or rosemary
[componentid] => 2
[method] => finely chopped
)
[4d39b0c6-1a51-7c84-95dc-29abab4d160b] => Array
(
[title] => tomato paste, cnd
[ingredientid] => 33256
[ingredientuuid] => 4d39b0c6-1a51-7c84-95dc-29abab4d160b
[quantity] => 6.00
[measure] => tablespoon
[title_custom] => sun-dried tomato paste
[componentid] => 2
[method] =>
)
[fb644d49-ea59-4094-95df-c3e59c907c13] => Array
(
[title] => tomatoes, red, fresh, year round avg, med, 2 3/5"
[ingredientid] => 33392
[ingredientuuid] => fb644d49-ea59-4094-95df-c3e59c907c13
[quantity] => 4.00
[measure] => each
[title_custom] => tomatoes, large
[componentid] => 2
[method] => thinly sliced
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.13
[measure] => teaspoon
[title_custom] =>
[componentid] => 2
[method] =>
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[2ec081b2-b442-19d4-a55e-4b84af1433fd] => Array
(
[title] => spice, pepper, black, ground
[ingredientid] => 31443
[ingredientuuid] => 2ec081b2-b442-19d4-a55e-4b84af1433fd
[quantity] => 0.13
[measure] => teaspoon
[title_custom] =>
[componentid] => 2
[method] =>
)
)
)
Flatbreads
-
1 1/2 cup chickpea flour (besan)
-
1/3 cup flour, potato, pure, gluten & wheat free
-
1/4 tsp salt, table
-
2 tbsp oil, olive, extra virgin
-
1/2 cup milk, 2%, w/add vit a & d
Filling
-
1 eggplant, large thinly sliced
-
2 zucchini squash thinly sliced
-
2 tbsp oil, olive, extra virgin
-
2 tbsp oregano or rosemary finely chopped
-
6 tbsp sun-dried tomato paste
-
4 tomatoes, large thinly sliced
-
1/8 tsp salt, table
-
1/8 tsp spice, pepper, black, ground
Recipe Method
1. To make the flatbreads, put the flours,
salt and oil in a bowl. Add 1/3
cup of the
milk and mix with a
round bladed
knife to a firm
dough, adding a little more
milk if the mixture is too dry.
Knead lightly until smooth, then
set aside.
2. Arrange the eggplant and zucchini slices on a large foil-lined cookie sheet. Season lightly and brush with a little oil. Sprinkle the herbs on top and broil for 6 to 8 minutes until golden. Turn the slices over, brush with the remaining oil and broil the other side until golden.
3. Divide the chickpea dough into 4 pieces. Roll 1 piece out very thinly on a well-floured surface to a 9" round, turning the dough frequently so it does not stick to the surface. Shape the remaining pieces in the same way.
4. Brush a large skillet with a little oil and fry the flatbreads individually for about 1 minute on each side.
5. Spread with the tomato paste and arrange the eggplant, zucchini and tomato slices on top. Season and roll up to serve.
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