As some of you might recall I have a major thing for anything with dough. Yes, pizza, burger, wraps, pies, pitas you name it I literally can’t get enough. This has sometimes resulted in some ambivalent feelings towards my cravings and diet, since I am also a firm believer that cutting back on starchy carbs have some health beneficial effects plus it helps you keep the waist line in tact.
I have developed some different tactics to cope with my situation, oh yes I sure take this seriously, and it has resulted in quite a few recipes replacing flour with everything from eggs, vegetables and suspicious ingredients as psyllium husk. But I have also made a few flour-including alternative recipes for those days where a broccoli bun is not enough. I have furthermore tried to green-light those starchy carbs in some of the meals during a day, and as a little rule I simply strive to have one grain-free meal a day, mostly to make room for all those lovely greens which should have a huge place in the diet.
So today I am presenting you with one of my new favourite grain-rich recipes. It is a wonderful one and here it opens up for both sweet and savory indulgence and I personally eat these for both brunch, lunch, dinner and as a snack.
The whole point of this recipe is making one darling portion of dough. It is filled with whole grain flour and it is easy to bake and gives the bread a lovely final texture. As soon as you role your dough into flatbreads you can dress them however you see fit. I simply prefer to have some sort of base spreading e.g. nut butter, pesto, tomato sauce, herby oil, jam, cream cheese etc. And then top them off with fruit, veggies, cheese, herbs etc.
I have created three versions that I have enjoyed very much. The strawberries were a wonderful choice when they were in season, now they can be hard to find, so I would go for blackberries or maybe apple or fig slices. The beets are all over and a wonderful choice, but here pumpkin or potato would do just as fine a job. Spinach and caramelized onion is a favourite of mine and next time I am gonna add these caramelized fennel slices too.
Flatbreads with sweet and savoury topping
Makes 6 flatbreads
You can choose the topping you want, or make your own. Each portion of topping in this recipes makes 2 flatbreads – Meaning that if you make one portion of flatbreads dough, you can follow this recipe to the point and get 2 of each different flatbreads
150 g refined flour
200-250 g whole flour
1 cup water (250 ml)
25 g active yeast
1 Tbsp olive oil
1 tsp salt
Goats cheese & Beetroot
2 Tbsp green pesto – I used this recipe
1 medium beetroot, peeled and thinly sliced
50 g firm goats cheese
Spinach, caramelised onions & feta
1 red onion, peeled and thinly sliced
2 handful of fresh spinach
A chunk of feta cheese
Salt & Pepper
Almond butter & Strawberries
150 g fresh strawberries
2 Tbsp almond butter, or another kind of nut butter
1 tsp honey
Fresh mint leaves
In a bowl dissolve yeast in 1/5 of the water. Add 2 Tbsp of refined flour and mix it with the yeast. Cover the bowl with a cloth and place on the kitchen counter for approx. 30 min.
Preheat the oven to it’s maximum temperature and leave the baking stones in the oven while heating it.
Remove the cloth from the bowl. The mixture should look bobbling and the yeast should be active. Add the remaining water, olive oil and salt and mix it together. Add all of the flour and knead the dough in the bowl until it stays well together.
Divide the dough into six portion and place it on a clean, floured surface. Role out each portion of dough and place on a piece of parchment.
Goat Cheese & Beetroot: Use the back a spoon to divide the pesto onto the flatbreads. Top with slices of goats cheese and beetroot
Onion, Spinach & Feta: Sauté the onions in a bit of olive oil until golden, divide the onion onto the flatbreads. Use the same skillet to sauté spinach for a couple of minutes and add the spinach to the flat breads. Top with crumbled feta, a splash of olive oil and some salt and pepper.
Strawberry & Almond butter: Use the back of a spoon to divide the almond butter out onto the flatbreads. Top with half and quartered strawberries. Drizzle a little bit of honey on top and a pinch of sea salt.
Transfer the parchment with the flatbreads onto the very hot baking stones and bake the flatbreads for approximately 8 minutes. Remove as soon as the crust is golden and eat straight away.