Cheesy Carrot Flatbreads Recipe
These flatbreads are satisfying, nutritious, and great any time — snack, lunch, side dish, even light dinner. Carrots bring moisture, sweetness, color; cheese brings richness & melt; herbs & seasonings bring depth. The dough / base is simple; the cheese filling optional or built in; cooking is fast. Watch for crisp edges & soft, cheesy center.
Yield, Time & Equipment
Servings Makes about Prep Time Resting / Dough Time Cooking Time Total Time
4‑6 people 4‑6 flatbreads (≈ 20‑25 cm / 8‑10 in each) ~20‑30 minutes (grating, mixing, kneading) ~20‑30 minutes (dough rest) ~10‑15 minutes per batch ~1 hour
Equipment you’ll need:
Large mixing bowl
Grater (for carrots, cheese)
Knife, chopping board
Rolling pin (or use hands)
Baking sheet / tray (oven) or large skillet / pan (stovetop)
Parchment paper or silicone mat (optional, for baking)
Clean kitchen towel or plastic wrap (for dough rest)
Ingredients
Here is a full ingredient list (the “base version”) plus optional extras. Quantities for 4‑6 flatbreads.
Ingredient Amount Notes / Why it matters
All‑purpose flour 1 cup (≈ 125‑150 g) + extra for dusting Base of dough; can substitute part with whole wheat if desired
Salt ½ teaspoon Brings out flavor
Baking powder 1 teaspoon Helps lightness; flatbreads without long rising
Garlic powder or minced garlic (optional) ½ teaspoon or 1 clove Adds aroma & depth
Grated carrot ~ ½ cup (1 medium carrot, ≈ 80‑100 g) Sweetness, moisture, color, nutrition
Warm water ~ ¼ to ½ cup (≈ 60‑120 ml) To bring dough together; adjust depending on carrot moisture
Plain yogurt (optional) ~ 2 tablespoons Helps softness, slight tang; makes dough more tender
Olive oil ~ 1 tablespoon for dough + extra for cooking / brushing Adds richness, helps crisping edges
Cheese filling (or cheese mixed in) Mozzarella grated ≈ ½ cup; Parmesan ≈ ¼ cup; optionally cream cheese ≈ 1 Tbsp For cheesy flavor & melt
Fresh herbs (parsley, cilantro, thyme) ~ 2 tablespoons chopped Fresh flavor, color
Black pepper To taste
Optional seasonings / toppings e.g. dried oregano or thyme, sesame seeds, poppy seeds, chili flakes For texture & flavor variation
Step‑by‑Step Instructions
Here’s exactly how to make them, from start to finish. Follow carefully, but feel free to adapt along the way.
Step 1: Prep & Grate
Wash, peel, and grate the carrot finely. If the carrot releases a lot of water, squeeze it lightly in a clean kitchen towel to remove excess moisture — too much moisture makes dough soggy.
Grate cheeses (mozzarella, parmesan). If using cream cheese, have it at room temp so it mixes well. Chop herbs; mince garlic if using.
Step 2: Mix Dough / Base
In a large bowl, combine flour + salt + baking powder + garlic powder (if using). Mix well.
Add grated carrot, chopped herbs, grated cheese (if you prefer cheesy dough rather than stuffing). Mix to combine.
Add warm water, yogurt (if using), and olive oil gradually. Stir until a rough dough forms.
Turn onto lightly floured surface; knead about 5‑7 minutes until smooth, elastic. If dough feels too dry, add a little more water; if too sticky, dust with flour.
Step 3: Rest
Cover dough with a clean kitchen towel or plastic wrap. Let rest 20‑30 minutes. The rest helps gluten relax and moisture distribute — makes rolling / shaping easier.
Step 4: Shape & Fill (optional filling style)
You have two styles:
Cheese Mixed In / “Open” Flatbread: Cheese is mixed in with dough; you roll the flatbread, cook, maybe sprinkle extra cheese on top.
Stuffed / Pocket Style: You divide dough, fill with cheese (or cheese + herbs), seal, flatten again.
Divide dough into 4‑6 equal portions, depending how big you want. Around 70‑100 g each for moderate size flatbread.
For stuffed version, take one portion, roll or flatten, place cheese filling in center, fold edges (like a pocket or turnover), pinch to seal, then gently roll / flatten into disc (≈ ¼ inch or ~6 mm thick).
For open version, roll each portion into circle/oval approx ¼ inch thick, maybe 6‑8 inches across (15‑20 cm), dusting surface to prevent sticking.
Step 5: Cooking
You have two main cooking options:
A. Stove‑Top / Skillet Method
11A. Heat a skillet / pan over medium heat. Brush lightly with oil or non‑stick spray.
12A. Place flatbread in hot pan. Cook 2‑3 minutes on one side until golden brown, little bubbles appear. Flip, cook other side 2‑3 min until golden and cooked through. If stuffed, reduce heat a bit to allow filling to heat through without burning crust.
13A. If you want extra cheese melt or browning, after flipping, sprinkle extra cheese on top before second flip or once cooked right side up, cover pan for short time so cheese melts.
B. Oven / Baking Method
11B. Preheat oven to about 200‑220°C (≈ 400‑425°F). If you have a pizza stone or baking sheet, heat it too.
12B. Place flatbreads on parchment‑lined or lightly oiled baking sheet. Brushing top with olive oil helps browning.
13B. Bake 7‑10 minutes or until edges are golden brown and surface looks set. If cheese on top, may need extra 1‑2 minutes under broiler/grill to get cheese bubbling / lightly browned.
Step 6: Serve & Garnish
Remove from heat / oven. Let rest 1 minute. If stuffed, let it sit so filling settles.
Brush with a little olive oil if desired. Sprinkle fresh herbs. Add optional toppings: sesame or poppy seeds, chili flakes, drizzle of yogurt / sour cream, or serve with dipping sauce (garlic sauce, tahini, or spicy sauce).
Tips, Variations & Flavor Enhancers
Cheese choices: Mozzarella gives meltiness; Parmesan gives flavor; feta gives salt + tang; cheddar gives sharper flavor; a mix is excellent.
Herb & spice variations: Try cumin, paprika, smoked paprika, thyme, oregano, za’atar. Using one or two spices can change profile.
Add vegetables: Finely chopped onions, bell peppers, or even spinach can be added to dough or filling. Grated zucchini (squeezed dry) also works.
Make it gluten‑free: Replace all‑purpose flour with gluten‑free flour blend (with binding agent) or use cauliflower or potato base, though texture changes.
Vegan version: Use vegan cheese; replace egg (if any in filling) with flax egg or skip; use plant‑based yogurt.
Crispness tricks: Heat the pan well before cooking; use olive oil or butter; thin flatbread edges help; bake/finish under oomph (broiler) for crisp top.
Softness tricks: Don’t overcook; cover pan for part of cooking (for cheese melt); rest dough; embedding cheese and carrot well for moisture.
Full Example Recipe (Precise Version)
Here’s a version you can follow exactly:
Cheesy Carrot Flatbreads – Detailed Version
Makes: 5 flatbreads (≈ 20 cm / 8 in each)
Ingredients:
1 cup all‑purpose flour (~125‑150 g)
½ tsp salt
1 tsp baking powder
½ tsp garlic powder (optional)
1 medium carrot, grated (~80‑100 g)
¼ cup warm water (~60‑70 ml)
2 tbsp plain yogurt
1 tbsp olive oil
Cheese & Filling:
½ cup mozzarella cheese, grated (~60‑70 g)
¼ cup Parmesan cheese, grated (~25‑30 g)
1 tbsp cream cheese (softened) — optional, for richer filling
Black pepper to taste
Fresh parsley or cilantro, chopped (~2 tbsp)
Seasoning / Topping:
Olive oil, for brushing or cooking
Optional: red pepper flakes, dried oregano or thyme, sesame/poppy seeds
Instructions:
Preheat oven to 220°C / 425°F if baking, or ready skillet if cooking on stove.
Grate the carrot. Squeeze lightly to remove excess water if needed. Grate cheeses. Chop herbs.
In a bowl: combine flour + salt + baking powder + garlic powder (if using). Mix.
Add grated carrot, cheeses, parsley. Stir to distribute.
Add warm water + yogurt + olive oil. Mix until ingredients form a dough.
Knead gently 5‑7 minutes on lightly floured surface until smooth.
Cover with towel/plastic wrap; rest 20‑30 minutes.
Divide dough into 5 equal parts. For each part, roll / flatten into approx ¼‑inch thick circle or oval (~20 cm). If you want stuffed style, place cheese filling inside, seal, flatten.
If oven method: place on a baking sheet (parchment or oiled). Brush tops with olive oil. Bake 7‑10 mins; when edges golden & top set, optionally broil / grill top 1‑2 mins for cheese browning.
If skillet method: heat skillet over medium. Add little oil. Cook each flatbread ~2‑3 mins on first side until golden; flip and cook ~2‑3 mins more. If cheese on top or inside, cover pan briefly after flipping so cheese melts.
Once cooked, remove; rest ~1 minute. Brush with olive oil if desired; sprinkle herbs, seeds. Serve warm.
Serving Suggestions & Pairings
– Serve these cheesy carrot flatbreads with dips: yogurt & garlic, tzatziki, hummus, baba ganoush, spicy chili sauce.
– Use as a base for flatbread pizzas: after baking, top with tomato sauce, more cheese, olives, greens.
– Add falafel, salad, grilled vegetables, or proteins (chicken, lamb) alongside for a full meal.
– Great with soups — carrot‑ginger, tomato, lentil — flatbread serves as side or scoop.
Storage, Reheating & Make‑Ahead
Flatbreads store well for 1‑2 days in airtight container in fridge. For longer, freeze.
To reheat, crisp up in oven (≈ 180‑200°C) for 5‑8 minutes or in skillet, flipping until warmed & crispy. Avoid microwave if you want crisp texture.
Make‑ahead: you can do the dough & mix one day ahead; keep in fridge; shape & cook next day. If filling, assemble just before cooking.
Trouble‑Shooting & Common Mistakes
Problem Cause Fix
Flatbreads are soggy / don’t hold shape Too much moisture (carrot wet, too much yogurt/water); dough too thin; not enough binding ingredient (cheese / flour) Squeeze carrot dry; reduce moisture in dough; slightly thicken dough; roll thicker; cook on higher heat so moisture evaporates.
Cheese leaks out / pockets open Stuffed version not sealed well; flattening too heavily; cheese too soft or hot Pinch edges tightly; roll gently; use slightly thicker seal; pre‑chill filling; avoid overfilling.
Flatbread burns on outside, raw inside (especially cheese) Heat too high; cooking too fast; skillet not adjusted; thick flatbread Moderate heat; cook slower; cover pan briefly; reduce thickness; ensure oven preheated.
Dough sticky or difficult to roll Too much moisture; not resting; wrong flour ratio Add extra flour; let dough rest more; work on floured surface; dust rolling pin.
Flatbread bland Not enough seasoning, herbs, salt; cheese mild Season well; use stronger cheese (e.g. sharp cheddar or parmesan); herbs or spices.
Share / Copy‑Comment Version
Here’s a shorter version of the recipe you can copy into a comment / message / share easily:
Cheesy Carrot Flatbreads
Ingredients:
‑ 1 cup all‑purpose flour
‑ ½ tsp salt
‑ 1 tsp baking powder
‑ ½ tsp garlic powder (optional)
‑ 1 medium carrot, grated
‑ ¼ cup warm water + 2 Tbsp plain yogurt
‑ 1 Tbsp olive oil
‑ ½ cup mozzarella, grated
‑ ¼ cup Parmesan, grated
‑ 1 Tbsp cream cheese (optional)
‑ Black pepper, fresh herbs (parsley/cilantro)
Seasoning / topping: oregano or thyme, sesame/poppy seeds, chili flakes (optional)
Instructions:
1. Grate carrot; squeeze out moisture. Grate cheeses; chop herbs.
2. Mix flour, salt, baking powder, garlic powder. Add carrot, cheeses, herbs.
3. Stir in water + yogurt + oil; knead ~5‑7 min until smooth.
4. Rest dough 20‑30 min, covered.
5. Divide into portions; roll into flatbreads (~¼ in thick). If stuffed, place some cheese, seal, flatten.
6. Cook: either in skillet over medium heat (2‑3 min each side) or bake at 220‑425°F (≈ 200‑220°C) for 7‑10 min, then optional broil to crisp cheese.
7. Serve warm with herbs, dipping sauce or as side.
Enjoy these cheesy, slightly sweet, soft‑crisp flatbreads — perfect snack, side or light meal!
If you like, I can send you a Moroccan‑style version (using spices like cumin, coriander, maybe preserved lemon, local cheeses) of this cheesy carrot flatbread — that might be delicious. Do you want that?
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