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Vegetable Flatbread: The Easy Recipe Rich in Vegetables

To make this, you’ll need carrots, bell peppers, green onions, and a handful of pantry ingredients like flour, baking powder, salt, and olive oil. Cut the vegetables into fine cubes, mix with the rest of the ingredients and let rest. Once the dough has risen, it’s ready to bake and enjoy!

If
you can’t find Kapi peppers at a store near you, you can use poblano peppers instead.

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

Whole wheat 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 whatever veggies you have on hand. Just be sure to chop them finely. Large chunks of raw vegetables will be unpleasant in flatbread.

For a simpler flatbread, omit the veggies and use only garlic and fresh herbs.
INGREDIENTS

 

1 CARROT
6 GREEN ONIONS
2 KAPI pepper
900 g (6 cups) FLOUR
2 cups HOT MILK
1 and 1/2 cups HOT WATER
1 and 1/2 teaspoons SALT
1 packet (7 g) DRY YEAST
1/2 cup OLIVE
OIL SUNFLOWER OIL
INSTRUCTIONS

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