Carrot Flatbread
Makes 6
These flatbreads are soft, garlicky and have a slight sweetness from the carrots. My son and I love these by themselves, straight off the pan; but enjoy them as a side to your stews or curries, dipped in hummus or stuff it with your favorite sandwich filling for an extra nutritious lunch!
- Scant 3 /4 cup Water
- 1 cup Unbleached All purpose flour
- 1/2 tsp Garlic powder
- 1 cup shredded Carrot
- 1 tsp Sea salt
- 1 tsp Paprika
- 1 cup Whole wheat flour
- In a medium mixing bowl, stir together the flours, salt, garlic powder and paprika. Pour in water and shredded carrots and mix well until it forms dough. It will be slightly sticky.
- Preheat a medium cast iron skillet over medium heat and spray it generously with cooking spray (I use a Misto).
- Divide the dough into 6 equal pieces, form them into balls and keep covered with a wet paper towel until ready to use. Lightly dust your working space with flour.
- Roll out one ball into a 5-6 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 the pan with oil after each flatbread is cooked. Transfer cooked flatbreads to paper towels to drain.