Cabbage Poblano Flatbread
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
2 cups shredded cabbage
2 tablespoons fresh ginger, minced
2 tablespoons poblano peppers, minced
2 1/2 teaspoons sesame seeds
2 tablespoons vegetable oil, as needed
Sift the flours, coriander, turmeric, cardamom and salt into a
large bowl. Stir in the cabbage, ginger, poblano, sesame seeds,
2/3 cup water and 2 tablespoons oil. Using your hands, knead the
dough on a lightly floured surface for 12 minutes, then let it rest
under a towel for 15 minutes.
Separate the dough into 12 equal balls. On a lightly floured surface,
roll out each ball into a round, about 1/8 inch thick.
Place a medium skillet over medium heat. Lightly oil the skillet
and fry each round, turning once, until golden brown, about 1 minute
per side. Transfer the cooked flatbreads to a platter and keep
warm. Continue until all the breads are cooked, adding more oil to
the skillet as needed.