Honey Hazelnut Zucchini Flatbread
Raise your hand if you like Pizza?!! I sure do!… But I like flatbreads even more!
I discovered Laura’s page less than a year ago. We actually met about this recipe, as I had to ask her about the weight of some of the ingredients she used.
Now, whenever, I do a flatbread I always do the same dough preparation. All you need really, is a stand mixer.
Can’t wait to hear your thoughts about it!
Bon Appétit!
Honey Hazelnut Zucchini Flatbread
Incredibly easy! This flatbread recipe does not require any wait or rise time, and it is so delicious.
Equipment
Ingredients
FLATBREAD DOUGH
- 4.5 oz (125 g) bread flour (sifted)
- 1 pinch of salt
- 4 fl oz (115 ml) water (luckwarm)
- 2 tbsp cilantro oil (LINK under Equipment)
FLATBREAD FILLING
- 3 oz (75 g) greek yogurt
- 3 oz (75 g) sour cream
- salt, pepper (Season to Taste)
- 1 zucchini (Chopped)
- 1 cup goat cheese (Crumbled)
- 1/2 cup hazelnuts
- 2 tbsp Lavender honey
Instructions
- Preheat oven at 460F/240C
FLATBREAD DOUGH
- In your stand mixer, using the hook, stir flour and salt together for 15 seconds.
- Add cilantro oil and warm water, mix at the next speed for 2 minutes (+/-)
- Then, let the dough rest in the stand mixer while preparing the flatbread filling.
- Once, the flatbread filling is prepared, shape the dough into a tight ball.
- Roll the flatbread dough on the Roul'Pat® into a rectangle, then flip it onto the bonMAT™.
FLATBREAD FILLING
- In a mixing bowl, pour Greek yogurt and sour cream. Add salt, pepper, season to taste.
- Wash and chop your zucchini. Set aside.
- Pour the cream mixture onto the bonMAT™ and gently lay it flat.
- Finally, one at a time, add the zucchini, goat cheese, hazelnuts and lavender honey.
- Bake for 20 minutes at 460F/240C. (Every oven heats differently, monitor your flatbread from 15min)
- Once your flatbread is out of the oven, slide it onto a chopping board. Then, Serve and Enjoy!
YouTube Video
Nutrition
Serving: 6g | Calories: 302kcal | Carbohydrates: 25g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 225mg | Potassium: 224mg | Fiber: 2g | Sugar: 8g | Vitamin A: 544IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
