Thai Flatbread | John Chantarasak | Gozney Roccbox

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can mimic the creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

condensed milk

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey is a natural sweetener with a unique flavor.

Mix pork mince with red curry paste and Madras spice blend in a bowl.

Add a pinch of sugar and mix well.

Incorporate water into the pork mixture until it becomes sticky.

Add fish sauce to season the mixture.

Fold in fresh herbs (chopped coriander and thinly sliced lime leaf).

Transfer the pork mixture to a piping bag and refrigerate.

Prepare pickling liquid with caster sugar, white vinegar, and fish sauce, bringing it to a boil.

Cut red onion and red chilies, then pour hot pickling liquid over them to pickle.

Combine coconut milk, rice flour, and salt in a pan, whisking until it thickens over heat.

Shape flatbread dough and place it on a peel.

Pipe pork mixture onto the flatbread and smooth it out.

Cook the flatbread in the Rock Box until it has a nice char.

Top with thickened coconut cream, pickled onions, pickled chilies, chopped coriander, and lime leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens