VEGETABLE FLATBREAD crispy, an easy recipe to prepare a thin and crispy flatbread, with few ingredients.

A crispy vegetable flatbread, perfect as an appetizer or for a happy hour, accompanied by cheeses…. Ideal for a last-minute dinner when unexpected guests arrive. It’s a super easy recipe to prepare, very quick, and with all raw vegetables.

One idea to vary the recipe is to replace all-purpose flour with chickpea flour or spelt: it works great and is also perfect for those who are gluten intolerant.

But now let’s go to the kitchen, and I’ll show you how to prepare the VEGETABLE FLATBREAD

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients

LET’S SEE TOGETHER WHAT WE NEED TO PREPARE

2 zucchini
2 carrots
1 potato
1.5 cups all-purpose flour (or chickpea flour)
to taste salt
to taste extra virgin olive oil
to taste breadcrumbs

Tools

1 Bowl
1 Baking Pan
1 Wooden Spoon

Steps

Let’s start preparing the

Let’s start preparing the crispy vegetable flatbread.
Peel the potato, peel the carrot and then remove the ends from the zucchini and carrots
Grate the potatoes, zucchini, and carrots with a grater
Pour all the grated vegetables into a bowl and add the salt.
Add the flour and start mixing first with a spoon and then with your hands.
When the dough is well mixed, spread it out in a baking pan greased with extra virgin olive oil.
Sprinkle the surface with breadcrumbs and drizzle with extra virgin olive oil.
Bake in a preheated fan oven at 392°F (200°C) for 25-35 minutes.
Until a crispy crust forms.
And here is our vegetable flatbread ready.
Remove the vegetable flatbread from the oven and serve it hot; it is also excellent cold.
Enjoy your meal!!