Turmeric and Sweet Potato Flatbread


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Turmeric and Sweet Potato Flatbread
Flour 300 g
2% Yogurt 300 mL
Club House Sea Salt, French Mediterranean 10 g
Club House Turmeric, Ground 1 tbsp
Dry yeast 8 g
Sweet potato, boiled and cut in cubes 130 g
Oil 1 tbsp
Lentil Mole
Club House Ancho Chili Pepper, Ground 2 tbsp
Club House Cumin, Ground 1 tbsp
Club House Cinnamon Sticks 1 each
Club House Chipotle Chili Pepper, Ground 2 tbsp
White onion 1 each
Garlic cloves 5 each
Tomatoes, cut in half 2 each
Tomatillos, cut in half 5 each
Lentils 1 cup
Chicken broth 4 cups
Dried raisins 3 tbsp
Peanuts 4 tbsp
Vegetable oil 3 tbsp
Dark chocolate 100 g

Instructions

This recipe was created for Club House for Chefs by: Camilo Lapointe Nascimento, Chef at Le Mousso in Montreal.

For the Turmeric and Sweet Potato Flatbread: Combine dry components in a bowl. Next combine yogurt and yeast in a separate bowl. In a medium size bowl, mix dry and wet ingredients together and add sweet potato. Allow the dough to ferment overnight in the fridge. Portion small balls of dough (around 100g) and cover with oil. Let the dough rise for approximately 15 minutes. Flatten the dough with your hand and put onto the grill. Cook for 5 minutes on each side.

For the Lentil Mole: Using a very hot pan roast all the spices. Remove the spice and using the same pan, char tomatillos and tomatoes. Remove the tomatoes and tomatillos and then char the garlic and onions. Remove onions and garlic and roast the peanuts and dried raisins. Continuing with the same pan, add oil and all of the ingredients from step one. Cook everything together to create a paste. Rinse the lentils and add to the paste along with the chicken broth. Bring the broth to a boil then cover with a lid and bring down the temperature to a simmer. Let simmer for minutes. Once the lentils are cooked, add the dark chocolate. Blend everything in a blender. Put the mole back into the pan and let cook on medium heat for 30 minutes.

For Serving: Take one tablespoon full of mole and gently put it on the centre-of-the-plate. Next, take one tablespoon of plain yogurt and gently put it on the right side of the mole. Cut the flatbread in a triangle and place them in a bowl. Finish with a sprinkle of Club House Ancho Chile Pepper on top of the yogurt.

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