The fennel flatbread is a super quick and tasty recipe. I have prepared different types of flatbreads and wanted to try it with fennel, which I love. It turned out delicious! Soft with a golden and crispy crust, the fennel flatbread is perfect as an appetizer or as a vegetarian (also vegan if you omit the cheese) second course, great also for an aperitif if cut into small pieces, perfect to take out of the house, it is prepared in less than 10 minutes without eggs and without yeast, using only a simple fork!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8×12 inch pan
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz fennel
- 1 1/3 cups water
- 1 2/3 cups all-purpose flour
- 2/3 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
The fennel flatbread is very simple and quick to prepare, first put the water, extra virgin olive oil, salt, black pepper, and flour in a bowl, and mix with a fork. You should get a smooth batter.
Clean the fennel and slice it very thinly, using a mandoline (if you don’t have one, feel free to use a knife), incorporate them directly into the batter, and also add the grated Parmesan cheese.
Transfer the mixture into a slightly greased pan with a little oil and level it well. Bake the fennel flatbread in a preheated oven at 390°F for about 40 minutes, it should be well golden.
Notes:
The fennel flatbread can be stored at room temperature for a few hours or in the fridge for 2-3 days. For a vegan version, do not add the grated cheese.
Other fennel recipes HERE
