Makes: 1
Takes: 50 minutes
251 kcals
Ingredients
Flatbreads:
200g wholemeal rye flour /
1 3/4cups self-rising flour (can make wholemeal flatbreads or white bread flatbreads)
1 cup greek yogurt
1 tsp salt
Toppings:
20g vegan cheese (violife cheddar grated is best)
tbsp of pizza base sauce (or chopped tomatoes)
cherry tomatoes (optional)
8 spinach leaves (optional)
Method
Combine the greek yhogurt with the flour and salt into a bowl, and mix with a wooden spoon. Once the mixture makes a broken dough, remove it from the bowl and place onto a floured surface to knead.
Knead for around 10 minutes, until the mixture becomes soft, light and fluffy.
Divide the dough into 8 even portions. (do 6 if you prefer your flatbreads to be thicker)
Use a rolling pin to flatten each ball of dough into an oval / circular shape depending on your preference. Once all of them have been rolled out, put a non stick pan on medium heat for 2 minutes.
Transfer your flattened dough to the pan one at a time, cooking one side for 2-3 minutes, and then the other for the same amount of time.
Once all of your flatbreads have been cooked, place them onto a plate overlapping one another to keep them warm and ready to serve.
Next, spread your tbsp of pizza base sauce over the top of the flatbread. Ontop of this, sprinkle your vegan cheese evenly. Top with sliced cherry tomatoes and spinach, and add herbs if you wish. Put in the air fryer for 2 minutes, then plate up and serve!
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