Vegetable Flatbread: The Easy Recipe Rich in Vegetables

Vegetable Flatbread: The Easy Veggie-Packed Recipe
This vegetable flatbread puts a healthy spin on a classic recipe. This easy vegetarian flatbread recipe features a selection of finely chopped vegetables that not only give it texture and more flavor, but also add a little extra nutrition.
Ingredients carrot: 1 green onions:

6 kapi pepper: 2 flour: 900 g

(6 cups) hot milk: 2 cups hot water: 1 1/2 cups salt:

1 1/2 teaspoon dry yeast:

1 packet (7 g) olive oil : 1/2 cup sunflower oil Directions Chop carrots, green onions and Kapi peppers. Add chopped vegetables to a large mixing bowl.

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Add the salt, yeast and water. Pour in the milk, then add the water and flour. Mix the ingredients with your hands (or use a spatula) and continue to knead the dough until it is smooth. Pour the olive oil over it, cover, then let the dough rise for 30 minutes to an hour, or until it has doubled in size. Divide the dough into eight pieces. Shape each piece into a ball.

Place on a lightly floured surface, then roll out into a disk. Transfer the rolled out dough to a saucepan over medium heat. Cook the flatbread over medium heat, then flip it and continue until the bread is cooked through. Once the patties are cooked through, transfer them to a plate.

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Brush the loaf with melted butter before placing the next one on top. Serve the flatbread as a side to a saucy curry or use it to make chicken gyros! Store leftovers in the refrigerator for up to 3 days. (You can also store the uncooked dough in the refrigerator for about 3 days.) Alternatively, the dough balls can be frozen for up to 3 months.