The shredded Sweetheart Cabbage in these flatbreads, originally started off as a topping for a rustic wintry pizza. Then for no apparent reason it evolved into a stuffed flatbread. These spicy stuffed flatbreads are not that dissimilar from the South Asian stuffed Paratha, except these are much more healthier as they are not laden with butter.
The sweet spicy flavours contrasted wonderfully with the slight bitter undertones of the cabbage. These are best eaten in your hands, the way you would a hand pie such as a pastry, or even a sandwich.
Serves 6 – 8
For the dough
260g plain flour, plus extra for dusting
1 tablespoon olive oil, plus extra for frying
1 teaspoon salt
For the spicy cabbage filling
2 tablespoon olive oil
2 garlic cloves, crushed
1 generous teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon chilli flakes
Small green cabbage, core removed and sliced (I used Sweetheart cabbage)
Salt and pepper to taste
For the dough: mix all the ingredients together in a large bowl (not you may not need all the water) and knead for 10 minutes. Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave to rest for 1 hour.
For the filling: Heat the oil in a frying pan, add the garlic and spices and fry for a few seconds, then add in the shredded cabbage and season to taste. Put the lid on and cook for 10 minutes, stirring frequently until the cabbage is tender. Turn off and set aside to cool.
Divide the dough into 6 or 8 balls. Lightly flour a work surface and roll each ball.