Vegetable Flatbreads

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I’m not usually a great fan of adding vegetables to everything so that you eat more of them. I’m happy to add vegetables to cake because they add moisture, texture or flavour but not because I think it’s a way of consuming more vegetables. Similarly the vegetables in these flatbreads are there because they really add something to the end product and it’s just a bonus that you are adding to you daily vegetable consumption.

We have these for breakfast with eggs or for lunch, folded over with salad and tuna as a filling (they don’t roll particularly well so they’re much better folded rather than wrapped). They’re also really good for mopping up saucy bits like saksuka, or if you changes the spices a little and make them more Indian in style they are lovely with dahl and other curries.

I use a combination of spelt and plain flour, or atta flour, a flour generally used for chapattis and other Indian flat breads. You can make them with all spelt, they just tend to be a bit more fragile. You can eat them straight away or store them for a day or two in the fridge. They freeze really well with a bit of baking paper between each one to stop them from freezing together and so you can easily remove one or two at a time.

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Makes about 12-14 flatbreads

Vegetable Flatbreads

400g vegetables (this can be a mix of all sorts of things, although nothing too wet like tomato. I usually include a chunk of leek, carrots, zucchini, kale, spinach, broccoli, cauliflower – use the stalks for the broccoli and cauliflower as well)

Basil, about 8 large leaves

Parsley, a couple of sprigs

200g spelt flour

160g plain flour

1 tsp cumin seeds, toasted

1 teaspoon salt

Pepper, a few grinds

1 tbsp olive oil

125 ml water

In the food processor blitz the vegetables and herbs until they are finely chopped. You want them to be about the size of a grain of rice – not super fine, you want to retain some texture. Set aside.

Add the dry ingredients to a bowl. Tip in the chopped vegetables and massage them into the flour mixture, making sure that the moisture from the vegetables is absorbed by the flour.

Pour in the olive oil and most of the water. You might need all of it but it will depend on how moist the vegetables are. Mix, I find hands are best for this, and add a little more water if necessary. You are wanting a soft, slightly sticky, pliable dough.

Bring the dough together into a ball and then let it rest in the bowl for 30 minutes.

Divide the dough into evenly sized balls. You can make them as big or as small as you like. I usually end up with balls about the size of a nectarine and I get about 12-14 flatbreads.

Heat a non stick fry pan over a medium high heat. While the pan is heating, roll out the first ball on a lightly floured surface until it is about the thickness of a credit card. Place a round into the pan and cook for about three minutes before turning over and cooking the other side for about two minutes. You are looking for the surface to be slightly browned.

Remove from the pan and wrap in a clean tea towel, this allows a bit of steam to keep the flatbreads soft. Continue to roll and cook the remaining flatbreads.

BreadsJulia Matusik