Golden Milk Flatbread with Coconut Milk & Turmeric | Vegan & Dairy-free
An easy, vegan flatbread recipe made with coconut milk, turmeric and warming spices! Soft and tender with just a hint of coconut flavour and every bit as comforting as a cup of golden milk {turmeric latte}. The perfect loaf of bread alongside an Indian curry, or served with jam for brunch and breakfast!
Ingredients
- 180 ml coconut milk
- 2 tbsps coconut oil
- 2 tbsp maple syrup
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1/4 tsp ground cardamom
- 1/4 tsp ground star anise
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 250 g flour
- 5 g salt
- 4 g instant yeast
- 1 tbsp black sesame or nigella seeds
For glazing
- 1 tbsp maple syrup or agave syrup
- 1 tbsp coconut milk or soy milk
Instructions
-
In a small pot, heat coconut milk, coconut oil, syrup and all the spices until warm to the touch. Do not boil. Let cool down.
-
In the bowl of your stand mixer, mix flour, yeast and salt. Once the Coconut mixture is just slightly warm (about 40 to 42 C or 110 F), pour it into the bowl with the dry ingredients and knead with the hook attachment for about 10 minutes, until soft and elastic.
-
Let the dough proof in a lightly oiled bowl for about 1 h. Transfer dough VERY gently to a baking sheet lined with parchment paper and gently pat dough into an oval without releasing too much of the air. Cover with cling film and let proof for 20 minutes.
-
Preheat the oven to 450 F. Glaze the loaf with a mixture of soymilk or coconut milk and agave syrup or maple syrup. It gives the bread a nice glaze and keeps the sesame seeds from falling off. Use the tips of your fingers to dimple the entire top of the focaccia. Sprinkle with sesame seeds and let the loaf rest for another 20 minutes.
-
Put into the oven and bake for about 9 minutes, turning once to ensure even browning. Let cool slightly and enjoy!