👨‍🍳 作り方

1. 1

   In a large bowl, combine whole wheat flour, salt, and active dry yeast. Gradually add vegetable oil and warm water, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for about 30-45 minutes, or until doubled in size.

   💡 プロのコツ: Ensure the water is warm, not hot, to activate the yeast.
2. 2

   Divide the dough into 4-6 equal portions. Roll each portion into a thin, round flatbread (similar to a paratha).

   💡 プロのコツ: The thickness can be adjusted to your preference, but thinner is generally preferred.
3. 3

   Heat ghee or butter in a non-stick pan or on a griddle over medium heat. Cook each flatbread for about 2-3 minutes per side, until golden brown and cooked through. You can add a little more ghee/butter while cooking for crispiness.

4. 4

   Once cooked, tear the flatbreads into small pieces or pulse them in a food processor until they resemble coarse crumbs. Mix the crumbled flatbread with the finely chopped dates.

   💡 プロのコツ: Ensure the flatbread is slightly cooled before crumbling to avoid it becoming too mushy.
5. 5

   To assemble, spread a layer of the crumbled flatbread and date mixture in a serving dish. Top with a layer of fresh cream, followed by a drizzle of honey and condensed milk.

   💡 プロのコツ: You can adjust the amount of cream, honey, and condensed milk to your sweetness preference.
6. 6

   Add a layer of cornflakes, followed by chopped nuts and sliced banana (if using).

7. 7

   Drizzle with more honey and condensed milk before serving.

   💡 プロのコツ: Serve immediately for the best texture, as the cornflakes can become soggy over time.