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Annapurna Kitchen
Bread dish, illustrative
Volume IVWesternItalian

Inspired by: Focaccia (yeast-free)

  • All year

Herb & Olive-Oil Flatbread

Breads & Savoury BakesBread
Serves
6
Portion
1 piece
Time
30 min
Texture
Soft
Season
All year
Dosha
  • Vata
  • Pitta
  • Kapha

Vata-pacifying

Ingredients

What you need

Translate ingredients
Ingredients for 6 servings
DoneIngredientHousehold measureQuantity (6 servings)Café batch ×5
Whole-wheat flour (atta)2 cups whole-wheat flour250 g1250 g
Baking powder / bicarbonate1 tsp4 g20 g
Rock salt (sendha namak)½ tsp3 g15 g
Buttermilk (takra), thin¾ cup thin buttermilk180 ml900 ml
Extra-virgin olive oil2 tbsp30 g150 g
Dried herbs (thyme, oregano, rosemary, herbes de Provence)1 tsp rosemary2 g10 g
Olives (green or black)6, halved30 g150 g

Method

How to cook it

  1. Step 1: Mix flour, baking powder, salt, buttermilk and half the oil to a soft dough; rest 15 minutes.

  2. Step 2: Press into a 1-cm oiled slab; dimple; top with rosemary, olives and remaining oil.

  3. Step 3: Bake at 220 °C (425 °F) 15 minutes.

Nutrition

Per serving, estimated

197kcal
Energy
5.3g
Protein
6.6g
Fat
27.5g
Carbohydrate
4.9g
Fibre
0.7g
Salt

Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

How we made it Ayurvedic

  • FromYeast
    →
    Tobuttermilk and baking powder (Ayurveda advises against heating curd; buttermilk is fine)

Appears in

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