Crunchy Carrot Flatbread is an easy and tasty recipe. It's a thin, crispy focaccia made with a thick batter made from flour, parmesan cheese, salt, pepper, water, and oil, topped with raw grated carrots. It's spread out on a baking sheet and baked until golden brown.
Fragrant and soft at the heart, it is perfect served as a substitute for bread with main courses of all kinds, but also as an appetizer or finger food to enjoy at aperitif time.
Carrot Flatbread Variations
If desired, you can flavor the batter with chopped rosemary needles, a sprig of thyme, a few chopped sage leaves, or even garlic or onion powder, or your favorite spices: sweet paprika, curry, turmeric, and so on. For a richer result, you can add a beaten egg to the rest of the ingredients.
For a version also suitable for vegan guests, simply replace the cheese with grated vegetable cheese, available in the refrigerated section of most well-stocked supermarkets.
Storage Instructions
Carrot flatbread is delicious eaten fresh, but if you have any leftovers, you can store them in the refrigerator, tightly closed in an airtight container, for up to 2 days. When ready to serve, quickly reheat them in the oven or air fryer.
Ingredients
How to Make Crunchy Carrot Flatbread
Start with the vegetables: peel them, remove the two ends, then grate them with a grater with large holes and set them aside.
Start with the vegetables: peel them, remove the two ends, then grate them with a grater with large holes and set them aside.
Collect the flour, grated parmesan, salt and pepper in a large bowl, then mix everything together with a spatula.
Collect the flour, grated parmesan, salt and pepper in a large bowl, then mix everything together with a spatula.
Pour the water at room temperature and start mixing to incorporate it into the dry ingredients.
Pour the water at room temperature and start mixing to incorporate it into the dry ingredients.
You should obtain a smooth, thick, but fluid batter. Also add the extra virgin olive oil and mix again.
You should obtain a smooth, thick, but fluid batter. Also add the extra virgin olive oil and mix again.
Finally, garnish with grated carrots, mixing to obtain a smooth mixture.
Finally, garnish with grated carrots, mixing to obtain a smooth mixture.
Grease a 40x30 cm non-stick baking pan with a drizzle of extra virgin olive oil (if you prefer, you can also line it with baking paper and brush the latter). Then, pour in the mixture.
Grease a 40×30 cm non-stick baking pan with a drizzle of extra virgin olive oil (if you prefer, you can also line it with baking paper and brush the latter). Then, pour in the mixture.
Level the mixture well with the spatula, so as to obtain a uniform layer, approximately 1 cm high. Bake the schiacciata in a preheated static oven at 395°F/200°C for 40 minutes or until crispy and golden.
Level the mixture well with the spatula, so as to obtain a uniform layer, approximately 1 cm high. Bake the schiacciata in a preheated static oven at 395°F/200°C for 40 minutes or until crispy and golden.
The carrot flatbread is ready: cut it into squares and serve. Enjoy!
The carrot flatbread is ready: cut it into squares and serve. Enjoy!
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