Total time: 1H30 + Rising time
Difficulty: Low
Serves: 8 people
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
SALT1 1/2 tsp
DRY YEAST 1 packet (7 g)
OLIVE OIL 1/2 cup
SUNFLOWER OIL