Not many things can beat a freshly made flatbread. It's easy as 1, 2, 3 - and scores with generous nutritional benefits!
Give this quick and scrummy vegan recipe a try and let me know by commenting below how you liked it.
You'll need:
200g whole wheat flour
2 teaspoons baking powder
2 tablespoons olive oil
100ml water
pinch of salt
Method:
Combine all ingredients in a bowl and knead thoroughly for 5 minutes.
Add more water where needed, to create a smooth dough.
Divide the dough into 2 and roll it out into 1.5 to 2 inch thick flatbreads.
Heat up a non-stick pan over medium heat.
Add your flatbread to the dry pan (no oil needed!) and bake for 2 to 3 minutes on each side.
Enjoy immediately or keep in an air-tight container for up to 2 days.
This plant-based flatbread is high in:
Protein
Fibre
Calcium
Iron
Selenium
Vitamin B1
Vitamin B3
Vitamin B6
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