Pumpkin and sweet potato soup with coriander sambal & cumin flatbread
Cynthia Black · taste.com.au · 2009 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: greek-style natural yoghurt.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilClassic Olive Oiln/a
- waterwatern/a
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large brown onion
- over cheesefinely grated fresh ginger20 ml · 20g
- over cheese1kg Butternut pumpkin
- over cheesesweet potato500g
- over cheesem ground cumin
- over cheese1L vegetable stock
- over cheese2 pieces Lebanese bread
- over cheesechopped fresh coriander82 1/2 ml · 82.5g
- over cheese1 long fresh red chilli
- over cheesem Shredded Coconut
- over cheeseGreek-style natural yoghurt
Keep exploring
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