How to Make Spicy Pepper Sausage and Cumin Flatbread: A Step-by-Step Guide

Q: Can I substitute black rye flour with another flour? A: Yes, you can use a different type of grain flour as a substitute.

Q: Is it necessary to use both milk and water for the dough? A: You can adjust with either water or milk to get the right dough consistency.

Q: What can I use instead of spinach? A: You can substitute spinach with other leafy greens of your choice.

Spicy Pepper Sausage and Cumin Flatbread

Notes

Ingredients:
  • All-purpose flour, as needed
  • Black rye flour (optional, can be substituted)
  • Cumin seeds, to taste
  • Chili powder, as desired
  • Black pepper, to taste
  • Baking powder, as needed
  • Salt, to taste
  • Butter, as required
  • Shredded cheese, as desired
  • Pre-cooked sausage, of choice
  • A handful of spinach (or substitute with sweet potato)
  • Half-cooked sweet potato or pumpkin, diced
Instructions:
  1. In a large bowl, mix all-purpose flour with optional grain flour. Add salt, black pepper, chili powder, and cumin seeds.
  2. Blend until evenly mixed, then add diced butter and a bit of baking powder.
  3. Knead the mixture, adding diced, half-cooked sweet potato or pumpkin. Add a bit of water if necessary.
  4. Adjust the consistency with water or milk to form a dough that can hold together. Add chopped spinach, sausage, and shredded cheese to enhance flavor and texture.
  5. Once mixed, form into a ball and place on a baking sheet lined with parchment paper. Flatten to desired thickness and size.
  6. Slightly score the top with a knife and dust with a thin layer of flour before baking.
  7. Bake in a preheated oven at 410°F (210°C) for about 20 minutes. Check for doneness and bake longer if necessary.
  8. Let it cool slightly before serving. Enjoy!
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Nutrition:
  • Calories: Varies based on ingredients and serving size
  • Fiber: High (due to whole grains and vegetables)
  • Protein: Moderate (from sausage and cheese)
  • Carbohydrates: Moderate (from flour and vegetables)