A page from Rajasthani Bati, another from Chinese Mooncakes, a dab of nutritional blue-green algae and voilà! A superfood roll.
The spirulina powder by itself is reminiscent of the beach, but dressed in the roll is quite neutral. I adapt Moringa Bati here using the the mooncake technique of wrapping dough around the spirulina stuffing. Tastes even better than it looks. Enjoy!
SPECIAL TOOLS:
An oven or just a toaster oven; mooncake stamps.
INGREDIENTS
- Dry ingredients:
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt (to taste) + 1/2 tsp ground pepper
- Leavener: 1/4 tsp baking soda + 1/4 tsp baking powder
- 2 cups grated Parmigiano Reggiano + leaves of 2 fresh Rosemary stalks
- Wet ingredients: 4 tbsp yogurt + little (2-3 oz) water to make a dough
- 2 tsp Spirulina powder
- EVOO to brush the mooncake stamp
METHOD
Mix all the dry ingredients and divide into two parts and add the spirulina powder to one. Make two separate doughs using the wet ingredients. Rest the two doughs (one light and the other dark) for 30 minutes.
Divide each dough into 8 portions. Roll the light ball into a thin disc of about 3.5-4 inches in diameter, place the dark ball in the center; wrap the dough around it and place on silicone silpat, crease side down. Similarly make a roll with the dark dough as the wrapper. Make the 8 balls and press with the mooncake stamp.
Bake at 375 F for 15 minutes. Rotate the tray and bake for another 10 minutes. Serve hot.
NOTES, HINTS, TIPS:
- The EVOO of the stamp also brushes the rolls with oil. Use the best EVOO you have.
- If you don’t have a mooncake stamp, leave them as balls like in the bati (and brush with cold water).
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