Servings: 4

Ingredients

Flatbread

• ¾ cup wholewheat flour
• ¾ cup oat flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 tbsp olive oil
• ¾ cup yogurt
• extra wholewheat flour for work surface

Toppings

• 2 tbsp SPRIG passion fruit and malagueta sauce
• ½ cup onions, sliced
• ½ cup baby corn, sliced
• ½ cup red and green peppers, sliced
• ¼ cup zucchini, sliced
• ½ cup cheese, shredded
• 1 tsp salt
• Coriander

Directions

• Place the whole-wheat flour, oat flour, baking soda, and sea salt in a mixing bowl and whisk together.
• Make a well in the center of the flour and add the olive oil and yogurt.
• Mix the wet ingredients into the flour with your fingers or a fork until it forms a dough. If the dough is too dry, you can add some water. Dough will be sticky.
• Place the dough on your floured work surface and knead for 5 minutes. Dough should be smooth and elastic at this point.
• Place the dough back in the mixing bowl, cover with a bread cloth, and let rest for 15 minutes.
• Grill the vegetables in 2 tbsp of SPRIG Passion Fruit & Malagueta Sauce and a sprinkle of salt.
• When the dough has finished resting, cut it into 8 equal portions and roll each portion into a ball. Cover the balls with a cloth to keep them from drying out.
• Heat a pan with a lid to medium/high heat.
• Working one ball at a time, roll each ball out into a ¼ inch thick circle.
• Place flatbread on a hot pan and cover with the lid. Let cook for 30 seconds, remove lid, and flip the flatbread over (cooked side should be browned in spots).
• Remove bread from pan and repeat process with remaining dough.
• Heat the oven to 200C.
• Place the flatbreads on a baking tray.
• Sprinkle some cheese, followed by the vegetables, divided equally. Bake for 10 minutes, or until cheese has melted.
• Add some coriander leaves on top for garnish and serve hot.

Recipe and images by Kamini Patel of KitchenTherapy.in