Vegetable Breakfast Flatbreads

Ingredients

• 2 cup all-purpose flour
• 0.5 cup plain yogurt
• 0.5 cup water (Add gradually as needed to make a soft dough.)
• 1 tsp salt
• 1 carrot (Finely grated; approximately 60 g edible portion.)
• 1 zucchini (Grated and squeezed dry; approximately 180 g edible portion.)
• 2 cup spinach (Finely chopped.)
• 2 green onion (Finely sliced.)
• 2 clove garlic (Finely minced.)
• 0.5 tsp ground cumin
• 0.25 tsp ground black pepper
• 2 tbsp olive oil (For cooking the flatbreads.)

Steps

1. 1

   Place the flour and salt in a large mixing bowl. Add the yogurt and stir to combine.

2. 2

   Gradually pour in the water while mixing until a soft, cohesive dough forms. If the dough feels sticky, add a small amount of flour; if it feels dry or cracks, add water a teaspoon at a time.

3. 3

   Transfer the dough to a lightly floured work surface and knead for 3 to 5 minutes, until smooth. Cover and let it rest for at least 10 minutes so it becomes easier to roll.

4. 4

   While the dough rests, grate the carrot and zucchini. Squeeze the grated zucchini firmly in a clean kitchen towel or through a sieve to remove excess moisture.

5. 5

   Combine the carrot, zucchini, chopped spinach, green onion, garlic, cumin, and black pepper in a bowl. Season lightly with additional salt if needed, and mix thoroughly.

6. 6

   Divide the dough into four equal portions. Roll one portion into a thin round on a lightly floured surface.

7. 7

   Spread one-quarter of the vegetable mixture over the center of the dough, leaving a small border around the edge. Fold or gather the edges over the filling and press to seal.

8. 8

   Gently roll the filled dough again into a round or oval flatbread, taking care not to tear the dough or force the vegetables through the surface. Repeat with the remaining dough and filling.

9. 9

   Heat a heavy skillet or nonstick pan over medium heat. Brush or drizzle in a little olive oil.

10. 10

    Place one flatbread in the hot skillet and cook for 3 to 4 minutes on the first side, until golden patches appear and the dough is cooked around the edges.

11. 11

    Turn the flatbread, add a little more oil if necessary, and cook for another 2 to 4 minutes. It should be browned in spots, crisp at the surface, and fully cooked through.

12. 12

    Transfer the cooked flatbread to a plate and cover loosely with a clean towel to keep it warm. Cook the remaining flatbreads in the same way, adjusting the heat so the vegetables cook before the outside becomes too dark.

13. 13

    Serve warm for breakfast, either plain or with yogurt, chutney, or a squeeze of lemon.

Notes

The supplied source contained only a title and no visible ingredient list, transcript, captions, or recipe text. Ingredients, quantities, and method are therefore estimated rather than extracted from the creator. Squeezing moisture from the zucchini is important to prevent soggy flatbreads.

Nutrition per serving

• breakfast
• flatbread
• vegetarian
• savory
• vegetable-rich
• stovetop
• family-friendly