Honey Hazelnut Zucchini Flatbread
Incredibly easy! This flatbread recipe does not require any wait or rise time, and it is so delicious.
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