It was while working with Harvey and Marilyn Diamond (The Diamond
Method) that I was introduced by them to the Tannour. It is a flat wholewheat
pancake-like bread, similar to a tortilla or chapati with more elasticity
and flavor. They are available in Middle Eastern markets and in some of
the health food stores. They come in a normal size and also in whopper
proportions (you could create an entire pizza- like meal with one!)
The Tannour will challenge your creativity. The possibilities are endless.
Try them filled with Mushroom Curry or
Curried Eggplant or stir-fried vegetables,
Chinese-style or with a finely chopped vegetable salad. . .or? Marilyn's
basic recipe is called:
Serves 2 with a salad
1 bunch steamed broccoli
1 avocado, mashed
2 dill pickles, cut in very thin slices
Butter, mayonnaise, mustard to taste
4 tannours, mini
1. Cut off the tough ends of the broccoli stalks and cut the stalks in
1" pieces lengthwise, respect the flowerettes when ever possible.
Place the broccoli on a steamer tray over boiling water and allow to steam,
covered, until tender but still bright in color.
2. Heat the tannour on a dry skillet until it is hot but not crisping.
Spread tannour with mashed avocado and any other condiment. Place a generous
line of broccoli down the center of the tannour. Add a thin line of pickles
and a portion of sprouts. Roll tightly and eat immediately or wrap in
plastic wrap and refrigerate.