Pick your fresh greens and herbs straight from the garden and turn them into these delicious green flatbreads. This recipe is quick and easy to make and can be used for a wide range of dishes. Roll thin for flatbread wraps or tear up and use as a dipping bread for hummus and other summery dips. These would also be delicious served with curry or stew.
Garden Green Flatbread
Garden Green Flatbreads are easy to make and packed full of nutritious greens and herbs from the garden. These flatbreads are great for serving with summer dips, hummus or pile on your favourite salad for a healthy wrap.
Ingredients
- 3 cups Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 4 TBS Vegetable Oil
- 2 cups mixed greens and herbs*
- 1 sprig fresh Rosemary
- 3/4 cup milk
Instructions
- In a large mixing bowl add flour, salt, baking powder, and mix. Then add in the oil and mix to a crumbly dough.
- Remove the stalk and roughly chop up the rosemary leaves and add to the mix.
- Prepare a bowl of iced water. Blanch the greens in a large shallow pan of boiling water for 30 seconds then add to the bowl of iced water to cool.
- Warm the milk in a saucepan and add to a Blender. Strain the excess water off the greens and add to the blender. Blitz until smooth and combined.
- Add the green mix to the flour to form a dough. Add a little extra flour if it is too wet and sticky.
- Roll the dough into a ball, wrap with film, and refrigerate for 15mins.
- Lightly flour the bench, roll out your flatbreads using golf ball-sized amounts of dough. The thinner the dough is the easier it will be to bend and wrap.
- Heat a large pan with oil then add your flatbreads for 30 seconds on each side or until slightly golden.
- Tear up the flatbreads and serve with dip, hummus or add your favourite salad to use as a wrap.
Notes
- The darker the greens are you use the more vibrant the colour will be.
- *Use greens such as Spinach, Chard leaves, Asian Green leaves, Parsley, Nasturtium, Sweet Potato, Fennel Frond
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