YOGURT AND BROCCOLI FLATBREAD
Who would have thought that plain Broccoli could turn into these irresistible FLATBREADS, soft and easy to fold but with a golden and crispy crust.
The recipe for preparing YOGURT FLATBREAD is easy and super quick and allows you to make yogurt dough flatbreads without rising, which can be kneaded and cooked directly in the pan and can be filled in many ways.
Perfect to enjoy both for lunch and dinner with, for example, spreadable cheese and ham or simply cherry tomato salad, black olives, onions and tuna, but also as a bread substitute to accompany main dishes of any kind.
For a vegan version of Yogurt Flatbread, you can use soy yogurt in equal quantity to regular white yogurt, while for a lactose-free Yogurt Flatbread, simply use regular lactose-free white yogurt.
An original and tasty idea to cook Broccoli and make vegetables appealing even to the most skeptical because faced with a nice flatbread crispy outside, soft inside and well-filled, no one can resist.
Preparing the YOGURT Flatbreads with Broccoli in the pan is very easy, just boil the broccoli, blend them and then mix them in a bowl with flour, instant yeast, oil and salt. Initially mixed with a spoon, the dough should then be quickly kneaded by hand on a board, divided into 4, and then flattened with a rolling pin until a thin sheet is created.
At that point, you can decide whether to cook the Yogurt Flatbreads in the pan or in an air fryer. A couple of minutes per side (if in a pan), 5 minutes if in an air fryer and you will bake soft Flatbreads that are easy to roll and fold without breaking, truly irresistible!
These Broccoli and Yogurt Flatbreads, believe me, are amazing and a clever and tasty way to make everyone appreciate this vegetable, as well as a way to recycle leftover boiled broccoli. Moreover, they are so practical they can be enjoyed without cutlery directly with your hands and transported anywhere: school, university, office for a quick but satisfying lunch and all colleagues will envy you.
For more recipes with Broccoli take a look at:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 flatbreads
- Cooking methods: Stovetop, Oven, Air Fryer
- Cuisine: Italian
- Energy 381.42 (Kcal)
- Carbohydrates 69.76 (g) of which sugars 3.68 (g)
- Proteins 13.28 (g)
- Fat 7.57 (g) of which saturated 1.34 (g)of which unsaturated 0.22 (g)
- Fibers 3.63 (g)
- Sodium 297.62 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz broccoli (boiled or steamed)
- 2.5 cups all-purpose flour
- 1.8 oz Greek yogurt (or soy yogurt or lactose-free)
- 2 tbsps instant yeast for savory preparations
- 2 tbsps extra virgin olive oil (+ extra for brushing flatbreads)
- 1 pinch fine salt
- ham (cooked or cured)
- cheese (crescenza or spreadable cheese)
- tuna in oil (or smoked salmon)
- salad (or seasoned tomatoes)
Tools
- Pot
- Immersion blender
- Pan
INSTRUCTIONS
Before starting. To prepare the Yogurt Flatbreads in the pan, you will need 9 oz of steamed or boiled Broccoli. This is also a recycling recipe, so if you have leftovers from another preparation, feel free to use them. Otherwise, simply clean the Broccoli and boil for about 7/8 minutes in lightly salted water.
First, put the boiled broccoli in the immersion blender cup (or even a mixer) and blend until puréed. Put the flour, instant yeast, yogurt, oil, broccoli purée, and salt in a bowl. Mix everything initially with a spoon, then continue by hand in the bowl. Once the mixture has some consistency, transfer it to a slightly floured work surface.
Continue kneading (a couple of minutes will suffice) by hand until a smooth and even dough is obtained. Form a ball and divide it into 4 parts with a knife. Take the rolling pin and roll out ¼ of the dough until you get a thin sheet (1-2 mm). Proceed the same way with the remaining dough. Now you are ready to cook them.
Before cooking the yogurt flatbreads, brush them with oil and sprinkle with a pinch of salt. Heat a non-stick pan then place one flatbread at a time inside with the oiled surface touching the bottom. Cook for a couple of minutes with the lid on to facilitate rising. You will see bubbles forming. Before flipping, brush the surface with oil, then turn it over and finish cooking on the other side, still with the lid on. The Yogurt and Broccoli Flatbreads are ready to be enjoyed as is, still warm, as a bread substitute or stuffed with whatever you prefer: cold cuts, cheeses, salad, tomatoes, tuna, smoked salmon, or vegetables.
After you have created the Flatbreads, if you prefer to cook them in the air fryer, place them one at a time in the Air Fryer basket, brush (or spray) with olive oil and cook at 356°F for about 5 minutes or until golden. An even lighter solution for the Yogurt Flatbread perfect as a bread substitute to fill or eat as is.
TIPS AND VARIATIONS
BROCCOLI: By following the same procedure and simply changing the vegetable (same amount), you can prepare Yogurt Flatbreads with Pumpkin or Yogurt Flatbreads with Spinach.
YOGURT: For this recipe, I used whole Greek Yogurt, which gives more softness to the dough. It is preferable to regular yogurt for its firmer consistency. Alternatively, for a lighter version, replace it with the same amount of 0% fat Greek Yogurt. If you are lactose intolerant, replace it with lactose-free yogurt, while for a vegan version, Soy Yogurt will do just fine.
YEAST: To avoid the long rising times that would normally be required to prepare Flatbread, in this recipe, I used Instant Yeast for Savory Pies and Flatbreads by Paneangeli.
COOKING: This recipe for Yogurt and Broccoli Flatbreads is suitable for cooking both in a Pan and in an Air Fryer. However, if you would prefer a traditional oven cooking, you should bake the Flatbreads, sprayed with oil, in a static oven at 356°F for about 10-12 minutes.
STORAGE
Yogurt flatbreads can be stored, if not filled, wrapped in food plastic wrap in the fridge for 2 days. When ready to enjoy them again, just heat and fill them, or they can be frozen.
