Thursday, 8 January 2015

Roasted Garlic Flatbread - Plant Based, Oil Free & Vegan

My inspiration for this recipe came from reading several books by various members of the Esselstyn family. I was looking for something to make that my 'vegan but oil loving husband' might like for dinner and thought this would be a hit. The flat bread dough also makes a great pizza base!


2 1/2 cups wholewheat bread flour
one packet (or 7g) fast yeast
1 tsp salt
2 tsp sugar
1 tbsp apple sauce
1 cup  warm water

Garlic Topping

2 whole bulbs of garlic
dash of vegetable broth

This first thing you'll want to do is roast your garlic - set the oven at 180C. Chop the tops of your garlic bulbs so the insides are exposed then wrap in foil. Pop in an oven dish and roast for about 40 minutes. You can do this in advance if you like and then keep them in the fridge.

I use a food processor to make my dough as it's the quickest way, if you don't have one then it can be done by hand. Add all your dry ingredients and combine well. Then slowly add the water and knead until you have a soft and elastic dough. Cover with clingfilm and pop in a warm place to rise for 40 minutes to an hour depending on how warm your house is (I use my dehydrator as a proving draw as it speeds up the process a little).

When the dough is ready knead a little and divide. There is enough here for a flat bread and two pizzas - or about 6 flat breads. Line a baking tray with baking paper and flatten out your dough. Poke with a fork to prevent it rising too much. For flat breads I do this by hand to give them a more natural shape. Bake for 15 - 20 minutes.

When the bread is almost ready squeeze out your garlic bulbs into a bowl. Add some parsley and a dash of broth and mash with a fork until you have a paste consistency. Make sure you use home made broth or a no salt variety as otherwise the finished product will be too salty.

Once the bread is ready spread your garlic mixture on top and brown under the grill. Eat warm.

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