Baked Vegetable Flatbread
This Baked Vegetable Flatbread recipe is a delicious blend of grated zucchini and potatoes, combined with diced cherry tomatoes and onions. Bound together with a simple flour batter, it is baked to a crispy golden perfection. Ideal for a nourishing meal or as a savory accompaniment.
Equipment
- Grater
- Large mixing bowl
- Baking Tray
- Oven
Ingredients
- 2 Zucchinis -sized, grated
- 7 oz Cherry Tomatoes diced ( 200 g)
- 1 Onion medium, diced
- Potato medium, grated
- 2 1/2 cups Flour plus extra if needed (310 g)
- Salt & pepper to taste
- Olive Oil For drizzling
Instructions
Step 1: Prepare Your Veggies
- Wash and grate the zucchinis and potato. Place them in a large mixing bowl.
- Dice the cherry tomatoes and onion, then add them to the bowl with the grated zucchini and potato.
Step 2: Mix the Batter
- Sprinkle the flour and salt over the vegetables. Mix everything together thoroughly. The batter should be thick; if it feels too wet, sprinkle in more flour until you achieve a consistent texture.
Step 3: Ready to Bake
- Preheat your oven to 200°C (400°F).
- Generously oil a baking tray.
- Pour the vegetable batter onto the tray, spreading it out evenly. Drizzle with some olive oil.
Step 4: Bake
- Bake in the preheated oven for 50-60 minutes, or until the edges are crispy and the top is golden brown.
Step 5: Serve and Enjoy
- Allow the flatbread to cool slightly before slicing. It's best enjoyed warm or at room temperature. This versatile dish can serve as a delightful light lunch or as an appetizing side.
Notes
- Versatility: Feel free to enhance the flatbread with herbs like rosemary or thyme, or add cheese for added flavor and richness.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to keep the flatbread crispy.
• Allergy Advice: For a gluten-free version, use a suitable gluten-free flour like chickpea flour iin place of regular flour.
Nutrition
Calories: 225kcal