Flatbread

#proteinpower #sugarfree #light #easytotakewithyou

The flatbreads are a blast - and versatile, whether pure with dip, for grilling, filled as a kebab or topped as a pizza - everything is super delicious

Jennifer - your vegan nutrition coach

Flatbread

Servings: 2 PC

Prepping Time: 15 min

Resting Time: 110 min

Cooking Time: 0 min

Baking Time: 20 min

180 C Umluft

Ingredients:

  • 400g Spelt flour
  • 70g Oat flour
  • 30g Lupin flour
  • 7gr dry yeast
  • 1 TL agave syrup
  • 100g Oil (Rapeseeds or sunflower)
  • 1 Tbl Applesauce
  • 2 TL Salt
  • 250 ml lukewarm water
  • Covering
  • 2 Tbl Oat Milk
  • 1 pinch of salt
  • 1 Tbl white sesame
  • 1 tbl black sesame

How to make:

  1. Mix the lukewarm water with the teaspoon agave syrup and the packet of dry yeast until lump-free.
  2. Put all other ingredients (except those for the topping) in a large mixing bowl and knead with the yeast-water mixture properly with the machine for at least 5 minutes or by hand for at least 10 minutes. The better the dough is kneaded, the fluffier the pita bread will be in the end
  3. Let rest for 40 minutes in the bowl, covered with a cloth in a warm place
  4. Knead again properly, divide into 2 pieces and form 2 dessert plates into large round flatbreads. Place on a baking sheet and leave under a cloth for 10 minutes
  5. carve a checkerboard pattern into both patties with a sharp knife and let it rest under the cloth for another 60 minutes
  6. Heat the oven to 180 C convection
  7. For the topping, mix the oat milk with the salt and brush both patties with it
  8. Spread the black and white sesame seeds evenly on both patties
  9. Bake the patties on 180 C for about 20 minutes until the edges of the patties start to brown
  10. Remove from the oven and let cool
  11. These flatbreads can be used in a variety of ways: with dip, for dinner snacks, as a quick pizza alternative, deliciously filled with seitan as a kebab, as grilled bread, etc.
    Can also be baked well on the toast the next day.
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