Hi my lovely friends. I hope you are having a great Sunday. Before we get to my next two amazing curry paste recipes, I have for you a mini recipe inspired by Sri Lankan flat breads and Greek phyllo dough.
Sri Lankan coconut flatbread is very simple form of unleavened bread made by cooking on a hot skillet. Dough is made by mixing about a cup of grated fresh coconut and 3 cups of all purpose flour with water and some salt. Dough is kneaded until soft but not sticking to the bowl.
Phyllo dough is made very similar but without coconuts. It is made with whole wheat flour, olive oil and water. You could also add some Greek yogurt too if you choose to do so. If you want to learn how to make this awesome phyllo dough I highly recommend following blog by Diane Kochilas, where she share great recipes and tips.
Every Sunday morning is the special breakfast day for my family. Today it was time to make my own breakfast biscuit with yet another bunch of fresh picked thyme , turmeric and coconut.
- One cup of dried coconut flakes
- One teaspoon of onion powder
- few fresh thyme sprigs finely chopped
- half a teaspoon of turmeric
- Salt to taste
- 2 tablespoon of good quality olive oil.
- 3 to 4 cups of all purpose flour / Whole wheat flour
preparation could not have been more easier. just mix all the ingredients together and knead until you get a smooth dough. form in to a ball and coat with olive oil. cover and let the dough rest for about an hour.
Roll the dough out to half inch thick and cut in to your favorite shape. heat your cast iron griddle and cook until both side turn golden. I used cast iron press to get it evenly browned on both sides and loved how it turned out. make sure to cook on medium low heat to make sure biscuits get cooked through.
Links to Cookware I used in my cooking. ( Contains affiliated links if you choose to click on them I will earn a margin from amazon )