We cooked this LIVE in August 2016. Here is the link to our nom cast for Kohlrabi Flat Breads. Ellie has some golden moments today insisting that Kohlrabi is a fruit.
Why do I love getting kids in the kitchen?
From a really young age, the point of cooking with kids and letting them see how food is made is for exposure. The more positive, neutral exposure children get to foods the more likely they are to eat them. At the early years it’s not about getting them to cognitively link “I made that” with “I will therefore eat that”. It is just a matter of building familiarity and avoiding sensory overwhelm at eating time. As children get older there are so many learning opportunities in the kitchen – they learn maths, creativity, science and language skills by the cup full. Engage their senses as much as you can – even if their “help” isn’t “helpful”. Some tasks I have my kids do are superfulous to getting the job done, however, they are never a waste of time when it comes to learning.
Episode 2: Kohlrabi Flatbreads
- 1 cup of grated kohlrabi
- 1 cup of wholemeal self-raising flour
- 2 tsp ground Turmeric
- 1 tsp Garam Masala spice mix
- Plain flour for dusting and rolling
- Oil for pan
- Mix the kohlrabi, spices and wholemeal flour together with your hands. This will seem dry to start with. The longer you mix the more moisture will be released from the kohlrabi and the more the mix will start to stick together.
- Once you have your dough ball, take small golf ball size pieces and roll them flat on a floured surface.
- Lightly coat a flat cooking surface with oil and begin to cook your discs. Turn over after about 15-20 seconds. As the pan gets hotter, the less time will be required for the flatbreads to cook through.
- Keep them warm in the oven whilst finishing off the batch.
- Serve with a curry, casserole, soup or stew with complimentary flavours.
We also make this flatbread recipe with radish too.
We’d love you to share this with your friends and let us know if you make it!