Easy Triple Garlic Flatbreads
Quick & easy vegan flatbreads with an amazing 3 garlic topping. Perfect for eating with soup!
Servings: 4
Calories: 243kcal
Equipment
Ingredients
For the Flatbreads
- ⅔ cup flour OR 80g
- ⅓ cup chickpea flour (also known as gram or besan flour) OR 35g
- 1 teaspoon olive oil
- scant ¼ cup warm water
- pinch salt
- 1 Tbs Nigella (Kalonji) seeds Optional
For the 3 Garlic Butter
- 2 heads garlic
- 1 clove garlic
- 4 cloves black garlic
- 3 tablespoon olive oil or vegan butter
- 2 tablespoon parsley finely chopped
- pinch flakey sea salt to taste
Instructions
For the flatbreads
- Mix the flours & salt together
- Make a well in the middle of the flours and very slowly add water & mix. Keep adding water & mixing until a soft dough forms
- Kneed the dough a little, add in ½ the oil, then kneed more, adding extra water or flour as needed until the dough is pliable and does not stick to your hands.
- Let the dough rest for 10 - 15 minutes
- To cook: Heat a frying pan
- Make golf ball sized balls from the dough, then flatten out into discs using a rolling pin, or even just your hands- pizzeria style!
- Push the Nigella/Kalonji seeds into the dough if using.
- Add a teeeeeny bit of oil to your frying pan & put the flattened disc of dough onto the pan.
- Cook until the dough starts to lift & bubble a bit & flip. Cook for a few more minutes
- Keep warm on a plate and cook the rest of the dough as before.
For the 3 Garlic Butter
- Chop the tops off the 2 heads of garlic, make a little wrapper out of aluminium foil and drizzle with olive oil.
- Put them in the oven at 200°C/Gas Mark 6/400°F for 20-25 minutes until the cloves are soft and squishy.
- Once they are cooled, squeeze out the yummy squishy garlic and mix with the finely chopped clove of fresh garlic and the 4 cloves of black garlic.
- Mix all the garlics together with either some olive oil, or some vegan butter (both work well!) and the parsley
- Spread the garlic butter/oil over the flatbreads while they are still warm.
Notes
This recipe is super easy to scale up or down, use the ratio of ⅓ chickpea flour to ⅔ plain flour.
You can use the garlic butter smeared onto baguettes or even use as a delicious and decadent pasta sauce.
The Garlic butter keeps for up to a week in the fridge. Or make extra and freeze in ice cube trays so you have some ready to go when you need some!
Nutrition
Calories: 243kcal | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 189mg | Fiber: 2g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg