The carrot flatbread is a truly delicious vegetarian rustic cake without leavening, a healthy, nutritious, and savory salty slab. I love this type of recipe, I’ve made various kinds, and today, I wanted to try one with carrots that my daughter loves. She absolutely loved it! The carrot flatbread is soft inside and crispy outside, light and tasty, it takes 5 minutes to prepare with a fork and then into the oven, without eggs and yeast, it’s great hot and also delicious cold, perfect as an appetizer or main course, ideal also for an aperitif, a party or a buffet, it will disappear in a flash!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 12×12 inch baking pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.5 oz carrots
- 11.5 oz water
- 1.6 cups all-purpose flour
- 2/3 cup grated Parmesan
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste spices
Steps
● The carrot flatbread is very simple and quick to prepare. First, put the flour, grated Parmesan, salt, black pepper, and spices to taste (I used thyme and rosemary) in a bowl and mix.
● Add the water, extra virgin olive oil, and mix everything together, making sure there are no lumps. Then incorporate the peeled and grated carrots using a grater with large holes (the kind you use for grating cheese into flakes).
● Transfer the mixture into a non-stick and lightly greased baking dish and level it well. Then bake the carrot flatbread in a preheated oven at 392°F (200°C) for about 40 minutes, until golden brown.
Notes:
The carrot flatbread keeps at room temperature for a few hours or in the fridge for a couple of days.
Other carrot recipes HERE
Other flatbread recipes HERE
