recipe

Vegetable Flatbread: the easy recipe rich of veggies

Total time: 1H30 + Rising time
Difficulty: Low
Serves: 8 people
By Cookist
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This vegetable flatbread brings a healthy twist to a classic recipe. This easy, vegetarian flatbread recipe includes a selection of finely chopped vegetables which not only gives it texture and more flavor but also adds a bit of extra nutrition.

To make it, you will need carrots, peppers, green onions, and a handful of pantry ingredients like flour, yeast, salt, and olive oil. Dice the vegetables finely, mix with the rest of the ingredients, and allow to rest. Once the dough has risen, it’s ready to cook and enjoy!

The flatbreads are best served immediately after cooking so that they’re fresh and warm. It’s also easy to customize the recipe as you like, so make sure you look at our tips below!

Tips

If you cannot find Kapi peppers in a store near you, you can use poblano peppers instead.

Make sure the stove is set at the correct temperature. For thicker flatbreads, you will need medium heat. If it’s too hot, the bread will burn before they’re fully cooked through. For thin flatbreads, you can increase the heat. This will create a crispier flatbread.

Wholewheat flour or gluten-free flour will work with this recipe.

Make it dairy free by using oat milk or almond milk instead of cow’s milk.

Use any vegetables you have on hand. Just make sure to chop them finely. Large pieces of raw vegetables will be unpleasant in the flatbread.

For a simpler flatbread, leave out the vegetables, and use only garlic and fresh herbs.

How To Store Vegetable Flatbread

Store leftovers in the fridge for up to 3 days. (You can also store the uncooked dough in the fridge for about 3 days).

Alternatively, the dough balls can be frozen for up to 3 months.

Ingredients
Carrot
1
Green onions
6
kapi pepper
2
Flour
900 g (6 cups)
warm milk
2 cups
Warm water
1 1/2 cups
Salt
1 1/2 tsp
Dry yeast
1 packet (7 g)
Olive oil
1/2 cup
Sunflower oil

How To Make Vegetable Flatbread 

Chop carrots, green onions, and Kapi peppers.

Add the chopped vegetables to a large mixing bowl.

Add the salt, yeast, and water.

Pour in the milk, then add water and flour.

Mix the ingredients with your hands (or use a spatula) and continue to knead the dough until smooth.

Pour the olive oil over, cover, then allow the dough to rise for 30 minutes to an hour, or until doubled in size.

Divide the dough into eight parts.

Form each piece into a ball. Place on a lightly floured surface, then roll out into a disk.

Transfer the rolled-out dough to a pan over medium heat.

Cook the flatbread over medium heat, then flip and continue until the bread is cooked through.

Once the flatbread is cooked through, transfer them to a plate. Brush melted butter over the bread before placing the next one on top.

Notes

Serve the flatbread as a side to a saucy curry, or use them to make chicken gyros!

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