Broccoli Flatbread
Makes 10
I like to sneak in vegetables where I can - my son won't touch broccoli but he loves these! The broccoli is shredded so picky eaters that don't like 'chunks' of vegetables will most likely give these a chance! Plus, they are really tasty; and as I've said before, I am all about freezing food - I like to freeze half of this recipe for quick meals throughout the month!
My sons favorite way to eat these is with a side of hummus or stuffed with cashew cheese and grilled panini style, so good!
- 1 tsp Sea salt
- 2-1/3 cup shredded Broccoli
- 1-1/4 cup Unbleached All-purpose flour
- 1/8 tsp Red chili powder (optional)
- 3/4 cup water
- 1-1/4 cup Whole wheat flour
- 1/2 tsp granulated Garlic
- In a large mixing bowl, combine both flours, salt, granulated garlic and chili powder and mix well. Add broccoli and water and knead it in the bowl for 2 minutes. Dough will be slightly sticky.
- Preheat a medium cast iron skillet over medium heat and spray it generously with cooking spray.
- Divide the dough into 10 equal pieces, form them into balls and keep covered with a wet paper towel until ready to use. Dust your working space with a generous amount of flour; these will stick to the table so make sure you add more flour as needed.
- Roll out one ball into a 7 inch circle. Place the flatbread on the preheated pan and lower heat to medium low. Cook for 2 minutes, until little golden spots can be seen on the bottom. Flip over and cook another 2 minutes. Repeat with remaining balls of dough and make sure to spray a generous amount of cooking spray on the pan after each flatbread is cooked.