rustic pan bread
I loveeee making this dish!
It’s moist and hearty and is the perfect cosy bite when you’re craving something more filling. It’s super adaptable, so you can get creative with what you add, like shredded carrot, sweet potato, beets (for a fun pink hue!), zucchini, or even broccoli. If you want a nutty crunch, toss in crushed walnuts or pecans. If you're feeling like something sweet, use warming spices and a side of date chutney.
The best part? No oven is needed for this one! just a pan with a lid and a little love! Enjoy and experiment… this bread is all about fun, flavour, and nourishment!
Serving – 1-2
Ingredients
1½ cups whole wheat flour
2 tbsp ghee (1 tbsp for dough + 1 tbsp for veggies)
⅓ tsp mineral salt (for dough)
½ tsp coriander powder
¼ cup fresh herbs like parsley
½ cup chopped pecans or skinned almonds
1 cup grated carrot, baked pumpkin, or sweet potato
½ cup chopped broccoli
¼ tsp mineral salt (for veggies)
About ¾ cup water
Optional
Methi (fenugreek leaves)
Avocado slices on top
Date chutney
Method
In a pan, simmer the veggies in 1 tbsp of ghee with a pinch of salt until they’re about a third cooked.
In a bowl, mix the flour, salt, coriander, and herbs with your clean hands. Rub in 1 tbsp of ghee and the nuts.
Add the cooked veggies to the flour mixture. Slowly add water until a firm, moist dough forms. Cover and let it rest for a few minutes.
Flatten the dough into a circular disc about 1 inch thick using your hands or a rolling pin.
Lightly grease a stainless steel or cast iron pan with ghee. Place the dough in the pan and cover with a lid.
Cook on medium-low heat until firm. You may like to flip the bread halfway through, about 10-15 mins in. It should have a nice golden crust on the bottom and sides.
Serve warm either on its own or with soup, a drizzle of ghee, slices of avocado to make an “avo toast”, or your favourite chutney.
Dosha Adaptation Guide
VATA – Perfectly grounding! Use extra ghee, and opt for sweet potato or carrots for added warmth.
PITTA – Works well, but reduce nuts and swap coriander for fennel to keep it cooling. Try a zucchini version!
KAPHA – A bit heavy, so lighten it up with less ghee, add more spices like ginger, and go for beets or broccoli to keep it energising.
