As you might know, I have a major love for anything with dough – pizza, burgers, wraps, pies, pitas, you name it, I can’t get enough. However, I also know that cutting back on starchy carbs can have some health benefits and help keep your waistline in check.
To balance out my cravings, I’ve come up with a few different tactics. I’ve experimented with replacing flour with ingredients like eggs, vegetables, and even something as weird as psyllium husk. But I also wanted to come up with a few flour-including alternatives for those days when a broccoli bun just won’t cut it. I also try to have at least one grain-free meal a day, mostly to make room for all those lovely greens that should have a big place in our diets.
This recipe is great because it opens up for both sweet and savory indulgences and I personally eat it for brunch, lunch, dinner, and as a snack. The whole point of this recipe is to make one darling portion of dough that’s filled with whole-grain flour and is easy to bake, giving the bread a lovely final texture. Once you’ve rolled out your dough into flatbreads, you can dress them up, however, you see fit.
I personally prefer to have some sort of base spreading like nut butter, pesto, tomato sauce, herby oil, jam, or cream cheese, and then top them off with fruit, veggies, cheese, and herbs.
I’ve created three versions that I’ve really enjoyed. Strawberries were a wonderful choice when they were in season, but now they can be hard to find, so I would go for blackberries or maybe an apple or fig slices. Beets are all over and a wonderful choice, but pumpkin or potatoes would work just as well. Spinach and caramelized onion is a favorite of mine and next time, I’m going to add caramelized fennel slices too.
I hope you all enjoy this recipe as much as I do. Let me know if you give it a try and what variations you come up with.
Flatbreads w. Sweet & Savoury Topping
- 150 g refined flour
- 225 g whole flour
- 250 ml water
- 25 g active yeast
- 1 tbsp olive oil
- 1 tsp salt
Goats cheese & Beetroot
- 2 tbsp green pesto
- 1 medium beetroot peeled and thinly sliced
- 50 g firm goats cheese
Spinach, caramelised onions & feta
- 1 red onion peeled and thinly sliced
- 2 handful of fresh spinach
- A chunk of feta cheese
- Olive oil
- Salt & Pepper
Almond butter & Strawberries
- 150 g fresh strawberries
- 2 tbsp almond butter or another kind of nut butter
- 1 tsp honey
- Fresh mint leaves
- Sea Salt
- In a bowl dissolve yeast in 1/5 of the water. Add 2 Tbsp of refined flour and mix it with the yeast. Cover the bowl with a cloth and place on the kitchen counter for approx. 30 min.
- Preheat the oven to it’s maximum temperature and leave the baking stones in the oven while heating it.
- Remove the cloth from the bowl. The mixture should look bobbling and the yeast should be active. Add the remaining water, olive oil and salt and mix it together. Add all of the flour and knead the dough in the bowl until it stays well together.
- Divide the dough into six portion and place it on a clean, floured surface. Role out each portion of dough and place on a piece of parchment.
Goat Cheese & Beetroot:
- Use the back a spoon to divide the pesto onto the flatbreads. Top with slices of goats cheese and beetroot
Onion, Spinach & Feta:
- Sauté the onions in a bit of olive oil until golden, divide the onion onto the flatbreads. Use the same skillet to sauté spinach for a couple of minutes and add the spinach to the flat breads. Top with crumbled feta, a splash of olive oil and some salt and pepper.
Strawberry & Almond butter:
- Use the back of a spoon to divide the almond butter out onto the flatbreads. Top with half and quartered strawberries. Drizzle a little bit of honey on top and a pinch of sea salt.
- Transfer the parchment with the flatbreads onto the very hot baking stones and bake the flatbreads for approximately 8 minutes. Remove as soon as the crust is golden and eat straight away.