Not only is this croquette aka flatbread easy to make, it’s delicious too, especially when cooked in ghee. It’s a great accompaniment for just about any soup or stew. I especially like it with Salsa Salad with Tomatillos and Pinto Beans or Sweet Potato and Black Bean Chili with Tomatillos. Because it’s so festive and colorful, it also makes a great appetizer.
Serves 3 or 4
1 cup amaranth flour
1/2 cup corn flour
1 teaspoon sea salt
1/2 cup lukewarm water
1/3 cup minced onion
1/2 cup minced red or green bell pepper
2 to 3 tablespoons ghee or sesame oil
1/2 cup grated pasture raised organic Cheddar cheese (about 2 ounces; optional)
Coat a work surface with 1/4 cup amaranth flour or corn flour.
Combine the amaranth flour, corn flour, salt, and water in a bowl. Mix until the dough comes together, then add the onion and bell pepper and mix them in. Transfer the dough to the work surface and knead for a few minutes, until slightly sticky. Use your hands to shape dough into flat rounds about 2 or 3 inches in diameter.
Put the ghee in a small skillet over medium-high heat. Once it melts, swirl it around to coat the pan. Fry the flatbreads for about 3 minutes on each side, until browned and crisp. Sprinkle a bit of cheese atop each flatbread and let it melt. Serve warm.
Add a few tablespoons of cooked corn kernels for a colorful and tasty variation.
Photo by Tracey Eller