This vegetable flatbread puts a healthy spin on a classic recipe. This easy vegetarian flatbread recipe includes a selection of finely chopped vegetables that not only give it texture and more flavor, but also add a little extra nutrition.
Ingredients :
carrots: 1
green onions: 6
kapi pepper: 2
flour: 900 g (6 cups)
hot milk: 2 cups
hot water: 1 1/2 cups
salt: 1 1/2 tsp
dry yeast: 1 sachet (7 g)
olive oil: 1/2 cup
sunflower oil
Preparation :
Chop carrots, green onions and Kapi peppers.
Add chopped vegetables to a large mixing bowl.
Add salt, yeast and water.
Pour in the milk, then add the water and flour.
Combine the ingredients with your hands (or use a spatula) and continue kneading the dough until smooth.
Pour the olive oil over it, cover, then let the dough rise for 30 minutes to an hour, or until it has doubled in size.
Divide the dough into eight parts.
Shape each piece into a ball. Place on a lightly floured surface, then roll out into a disc.
Transfer the rolled out dough to a saucepan over medium heat.
Cook the flatbread over medium heat, then flip and continue until the bread is cooked through.
Once the patties are cooked, transfer them to a plate. Brush the bread with melted butter before placing the next one on top.
Serve the flatbread as an accompaniment to a curry sauce or use it to make chicken gyros!
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.
