Parsnip and sesame flatbreads recipe
![Parsnip and sesame flatbreads recipe](https://loveincorporated.blob.core.windows.net/contentimages/main/miisa+mink+-+flatbread.jpg)
We tend to bake double portions of these flatbreads, as half of them inevitably disappear as soon as they come out of the oven. Those that survive we serve with a steaming bowl of soup or a meaty stew.
Ingredients
- 200 g Parsnips, peeled and finely grated
- 250 g Quark cheese (or thick Greek yoghurt if you really can't find quark)
- 50 ml Rapeseed oil, or vegetable oil
- 1 tbsp Golden syrup
- 0.5 tsp Sea salt
- 1 tsp Bicarbonate of soda
- 150 g Strong wholemeal bread flour
- 150 g Strong white bread flour
- 1 Egg, lightly beaten for glazing
- 7.1 oz Parsnips, peeled and finely grated
- 8.8 oz Quark cheese (or thick Greek yoghurt if you really can't find quark)
- 1.8 fl oz Rapeseed oil, or vegetable oil
- 1 tbsp Golden syrup
- 0.5 tsp Sea salt
- 1 tsp Bicarbonate of soda
- 5.3 oz Strong wholemeal bread flour
- 5.3 oz Strong white bread flour
- 1 Egg, lightly beaten for glazing
- 7.1 oz Parsnips, peeled and finely grated
- 8.8 oz Quark cheese (or thick Greek yoghurt if you really can't find quark)
- 0.2 cup Rapeseed oil, or vegetable oil
- 1 tbsp Golden syrup
- 0.5 tsp Sea salt
- 1 tsp Bicarbonate of soda
- 5.3 oz Strong wholemeal bread flour
- 5.3 oz Strong white bread flour
- 1 Egg, lightly beaten for glazing
- 2 Baking trays lined with non-stick baking paper
- 2 Baking trays lined with non-stick baking paper
- 2 Baking trays lined with non-stick baking paper
Details
- Cuisine: Scandinavian
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 14
Step-by-step
- Preheat the oven to 225°C (425°F) Gas 7.
- Put the grated parsnip in a saucepan with 100 ml water. Bring to the boil, then simmer gently for 5 minutes, or until the parsnip is cooked. Transfer (without draining) to a mixing bowl and set aside to cool.
- Add the rest of the ingredients and 100 ml water to the mixing bowl and mix to a fairly soft dough.
- Drop heaped tablespoons of dough onto the prepared baking trays, spacing them apart slightly. Sprinkle flour on your hands and flatten the flatbreads until they are about 7 cm across. Brush the beaten egg over the flatbreads, to glaze them, and sprinkle sesame seeds over the top.
- Bake in the preheated oven for about 10 minutes, or until golden brown. Serve hot or cold.
Also worth your attention:
More recipes from Miisa Mink
Book: Nordic Bakery Cookbook by Miisa Mink
Photography: Peter Cassidy
Publisher: Ryland Peters & Small
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