I started off this recipe trying to make a bread loaf. But mistakenly I used the regular Royal Chapati Atta instead of the Whole Wheat Bread Flour and the dough didn't rise as much.
After frantic messages back and forth with Mir, she pointed out the mistake I made of using the Atta instead of the whole wheat bread flour. So I went ahead and baked these as Naans/Flatbreads. While I was baking them, I thought I should make a cheese toast with them to make them more palatable to my family.
Then came the debate of whether I can post it as an american version of pizza on a flatbread or what should it be named and which country can it be from. Then Mir smartly came up with the fact that quinoa is a native seed from South America and every country has its own fusion version of pizzas and toasts. So I decided to use that 'on the border' clause and classified it under the Americas :).
The toast turned out very good and no one noticed the quinoa flatbread underneath all that cheese :)
So Q for Quinoa Chili Cheese Toast or might you call Quinoa Pizza??
Recipe Adapted From here
Whole Wheat Flour 1 1/2 cups (I used Chakki Atta)
Bread Flour 1 cup
Quinoa 1/2 cup
Water 1/4 cup
Buttermilk 3/4 cup
Salt 1 tsp
Active Dry Yeast 2 1/2 tsp
Sugar / Honey 1 Tbsp
Butter , softened 1 Tbsp
Onions and colored bell peppers chopped
Green Chilies/Jalapenos chopped
Shredded Cheese as needed
Method Of Preparation -
Boil a cup of water and add quinoa. Cook for about 10 minutes until the water is absorbed and the quinoa is cooked. Add in the buttermilk. Ensure that the mixture is hot but not boiling. Remove from heat.
In a small bowl of warm water, add sugar and yeast. Set aside in a warm place to proof.
In a stand mixer bowl, add the flours, salt, mix well. Add in the yeast solution and the quinoa mixture and knead until the dough comes together as relatively pliable.
[Due to the presence of quinoa, the dough might not be as smooth or pliable as the regular dough].
Grease a bowl and place the kneaded dough in it, cover and set aside in a warm place for it to double. [Mine didn't double so I left it for another hour or so.]
Divide the dough into 6-8 portions. Roll and stretch into an oval flatbread , arrange on a lined baking tray and bake at 425 °F for about 6-7 minutes or until the tops are golden brown. Flip them and bake for another 3-4 minutes.
Remove sprinkle the toppings as needed and put them back in the oven for another 4-5 minutes or until the cheese melts.
Remove, slice and serve warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 30 minutes + Resting time 3-4 hrs + Baking time 11-12 minutes