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Mini Breadfruit Flour-Pak Choy-Ajwain Flatbreads


Marianna Farag/Marianna's Kitchen

A great breadfruit dish by Marianna's

Mini Breadfruit Flour-Pak Choy-Ajwain Flatbreads

Marianna Farag/Marianna's Kitchen


This is from Marianna's Kitchen


  • Breadfruit flour 1/4lb (keep about 1 TBSP on the side separately for dusting and rolling later on) 

  • Baking powder 1/2 Tbsp 

  • Sea salt 1 tsp 

  • Finely chopped pak choy 1 cup (you can also use any leafy green on hand) 

  • Extra virgin olive oil 2 tsp 

  • Water 2 cups 

  • Optional but highly recommended: extra spices (I added ajwain/caraway seeds) 


  1. In a large bowl, add the flour, baking powder, salt, spices and mix. 

  2. Add the pak choy, and mix gently. 

  3. Add the olive oil and start to GRADUALLY add the water while mixing at the same time. You should end up with a soft supple non-sticky dough. 

  4. Shape into a ball and let it rest for about 15 mins 

  5. Start to form your mini flatbreads, use the breadfruit flour you left on the side to dust your hands and board if needed. 

  6. Cook on a warm pan with a tiny bit of oil for a few minutes, on low-medium heat on each side until nicely charred.

A great flatbread recipe to add to the cookbook.

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