My weekend was spent exactly as I wanted (needed) it to be. I slept in a little on Saturday morning; I have a habit of being a naturally early riser, so sleeping in may mean staying in bed roughly until 8am or at least until I can no longer stare at the ceiling and I’ve mustered up the courage to crawl out from under the warm covers. Then I proceeded to actually stay in my comfy pajamas for the rest of the soggy, rainy day. I never do this, or at least I haven’t since college. I absolutely can not stay focused and get work done if I don’t get dressed. Which was exactly what I had in mind.
I lazed about and read, I baked, I made a few phone calls to catch up with friends I had been neglecting in the last couple over-scheduled months, I took a nap. A nap! Whaa, when was the last time I did that? Sunday morning wasn’t much different, except I did get dressed this time. We chanced a bike ride to meet up with some friends and toss around a few seed-bombs in Tacoma’s more neglected city areas. By the time we got back home, the rain clouds had caught up with us and we were a little bit soaked, so straight back into the comfy clothes I went. Lazy weekends are also definitely for cooking the things on your to-make list, and that’s exactly where this recipe comes in.
Yotam Ottolenghi’s book Plenty, is a feast for the eyes. It really is beautiful and the pages are filled with amazing combinations of flavors, textures, and colors, and all of them are vegetarian recipes. I have so many things bookmarked and I’m patiently waiting for tomato and eggplant season to arrive because there are enough versions of eggplant to get me through the whole summer. Until then, my csa is still sending me mushroom, hearty leafy greens, and recently radishes and snap peas, so I took it as an opportunity to make a slightly adapted version of Ottolenghi’s Yogurt Flatbread with Barley and Mushrooms.
I love barley and can see how it would work well with this dish, so if you’ve got it use it, but I had leftover brown rice and I wasn’t about to go wasting it. I also didn’t use any dried mushrooms, but upped the amount of fresh. I think there may have been a typo in the book for the instructions on rolling out the flatbread too. It says to roll it an inch thick, this seemed strange to me considering the balls of dough themselves are almost an inch thick before they’re even rolled. I’ve made tortillas and other flatbreads many times before and have given my instructions below, which yield a nice soft, pliable flatbread.
*Just another quick note. The Nuts About Oats contest ends soon and I would still love your vote! And thank you to all of you who already have!
Mushrooms & Rice With Yogurt Flatbread / serves 6
Adapted from Yotam Ottolenghi’s Plenty
If you can’t be bothered to make the flatbread, skip it. I think the mushroom and rice mixture holds on its own really well. And if you want to only make the flatbread, go for it. It’s relatively quick and easy recipe to make, minus the refrigeration time, and they can easily accompany many meals.
1 cup + 2 teaspoons whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Greek yogurt
3 tablespoons fresh cilantro
4 tablespoons ghee or clarified butter (mixture of melted butter and oil)
mushrooms and rice
1 1/4 cups cooked brown rice
6 cups mixed mushrooms (shiitake and button)
2 tablespoons olive oil
3-5 tablespoons butter
2 thyme sprigs
1 garlic clove, minced
1/2 cup white wine
salt and black pepper
2 tablespoons chopped fresh parsley, plus extra for garnish
1 tablespoon lemon juice
6 tablespoons Greek yogurt, for serving
to make the flatbread
Combine all ingredients, except for the ghee or clarified butter, in a large bowl and use your hands to work it all together into a dry dough, you may need to add more flour if it seems too wet. Knead the dough for a minute or until smooth and uniform. Wrap it up in plastic and chill for at least 1 hour.
to make the topping
If you don’t already have some cooked brown rice on hand, start cooking it now according to the package directions. Heat a heavy pan over medium-high heat, add the olive oil, 2 tablespoons of butter, mushrooms, and thyme and sauté for about 4 minutes, stirring occasionally. Once the mushrooms have softened, stir in the garlic and wine and allow to bubble for about 5 minutes. Turn the heat down to low, season with salt and pepper and simmer for another 10 minutes. Stir in the remaining butter, parsley, lemon juice, and cooked brown rice, seasoning again to taste.
When you’re ready to make the flatbreads, divide the dough into 6 equal pieces, roll into balls, then flatten with a rolling pin to roughly 1/8″ – 1/4″ thick. Heat a portion of the reserved ghee or clarified butter in a heavy pan and lightly fry the flatbreads, one side at a time over medium heat for about 2 minutes on each side, or until golden brown. Add more ghee as needed when you cook and keep the flatbreads warm while the others are cooking. I used my cast iron pan and didn’t need to use as much ghee to cook the flatbreads, it also makes them a bit softer because you cooking them more than frying them.
To serve, place a flatbread in the center of a plate, top with the warm mushroom mixture, a spoonfull of yogurt and a sprinkle of parsley.