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Aonori Flatbread
- Makes
16
- Difficulty
Easy
Published 2018
Originally inspired by the Indian flatbread paratha, I have added a twist to these using buckwheat flour and aonori. Aonori is a green powdered seaweed typically used in okonomiyaki, tempura batter or on sumo fries. It adds a certain umami and crispiness when incorporated into a dish.
Ingredients
150 g 5 oz. 150 g 5
Method
To make the dough, combine all three flours in a mixing bowl, create a well in the middle and add the soured cream and boiling water. Mix in the liquids with a fork until all are incorporated, then knead for about 10 minutes, until the dough is smooth. Let the dough rest, covered with cling (plastic wrap), for at least 1 hour.
Divide the dough into 16 equal-sized portions and shape into
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