SERVES: 6 side-portions + 3 small flatbreads
½ cup whole wheat flour + ¼ cup for kneading
1 Tbsp oil
¼ tsp salt
¼ cup warm water
1 Tbsp oil
1 (15oz.) can sweet corn, drained and rinsed
1 poblano pepper, diced
1 bell pepper, diced
1 Tbsp butter
1 cup lima beans
2 green onions, finely chopped
½ tsp salt
½ tsp cumin
¼ tsp cayenne pepper
¼ tsp smoked paprika
¼ tsp oregano
2 Tbsp cilantro, minced
1 tsp fresh basil or ½ teaspoon dry basil
In a medium bowl, combine flour, salt and oil with a fork using a mashing motion until the mixture can be packed into a shape, but is still crumbly.
Pour in water and mix until it begins to pull together.
On a floured surface, knead dough until smooth, 4-5 minutes
Separate dough into three equally sized pieces. Form pieces into small balls and using your hands, flatten as thinly and evenly as possibly.
Bring a pan to medium high heat and cook each flatbread 1-2 minutes per side. Turn off heat and keep warm in a clean kitchen towel.
Heat oil in a large skillet on medium high heat. Add corn and sauté for 3-5 minutes or until corn becomes browned. Then add poblano pepper and bell pepper sauté for another 3-5 minutes.
Add butter, lima beans, green onions, and spices. Sauté for 5 minutes. Take off heat. Taste and adjust for seasoning.
Garnish if desired and serve on its own as a side dish or with Whole Wheat Flatbread.