Breads
Maniota Flatbread (Arrowroot Flatbread)
Ingredients
- - 200g (1 2/3 cups) plain flour
- - 60g (1/2 cup) arrowroot starch
- - 1/2 tsp salt
- - 180ml (3/4 cup) warm water
- - 2 tbsp coconut oil, plus extra for cooking
Method
- Combine the flour, arrowroot starch and salt in a bowl.
- Stir in the warm water and coconut oil to form a soft dough.
- Knead briefly for 2 minutes, then rest the dough for 15 minutes covered with a clean cloth.
- Divide into 6 pieces and roll each into a thin round.
- Heat a griddle or heavy frying pan over medium heat and lightly grease with coconut oil.
- Cook each flatbread for 1-2 minutes per side until lightly browned with a few dark spots.
Introduction: A simple unleavened flatbread made using arrowroot starch alongside flour, traditionally cooked on a flat pan or griddle and served warm with savoury dishes such as rukau or ura bua.
Cultural Background: A simple unleavened flatbread made using arrowroot starch alongside flour, traditionally cooked on a flat pan or griddle and served warm with savoury dishes such as rukau or ura bua.
Tips: Keep cooked flatbreads wrapped in a clean cloth to stay soft while the remaining batches cook.
Variations: A little grated coconut can be worked into the dough for a subtly sweet version. Naturally vegan.
Storage: Store in an airtight container for up to 2 days.
Reheating: Warm briefly on a dry pan for 30 seconds per side.
Nutrition: Approx. 160 kcal per flatbread, 4g fat, 27g carbohydrate, 3g protein.
FAQs
Q: Can this be made without arrowroot?
A: Plain flour alone can be used, though the arrowroot gives a softer, slightly chewier texture.