I made the flatbreads with carrot dough more to avoid wasting some carrots in my fridge than to achieve a similar result.
Because these flatbreads are really delicious, very soft, and with a superlative taste, what can I say? You have to try them to judge!
The delicate and slightly sweet flavor of the carrots blends perfectly with the saltiness of the flatbread, creating an interesting taste balance.
Sometimes, to accentuate the contrast, you can also add herbs to the dough, such as rosemary or thyme, which further enrich the aromatic profile of the flatbread.
If you have a blender, you can prepare the dough in no time, and trust me.
If you want, you can make them smaller and they will be thicker; you can choose to freeze them after cooking and cooling, they will be handy when you’re out of bread or to make sandwiches.
If you make this recipe or others on my blog, feel free to send me a photo of your recipe; if you like, I’ll post it on my Facebook page under your name.
Approximately 238 Kcal per flatbread
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Flatbreads with Carrot Dough
- 7.6 oz carrots
- 1 cup water
- 1.1 tbsp sunflower oil (or corn oil)
- 0.14 oz fresh yeast
- 0.6 tbsp salt
- 0.2 tsp black pepper
- 22.2 oz all-purpose flour
Tools
- 1 Pan pan
Preparation of Flatbreads with Carrot Dough
First, peel the carrots, cut them into pieces, and put them in the blender, add 1 cup (250 ml) of water and blend for about 3 minutes.
You will obtain a sort of watery mixture, pour it into the bowl where you will make the dough, add the fresh yeast, dissolve it and add half the flour of the expected amount, starting to work the dough with a spoon.
Subsequently add the salt, pepper, sunflower oil, and the remaining flour, working the dough until you obtain a well-worked ball.
Cover the bowl with plastic wrap and let it rise until doubled, about 2 hours.
Once risen, pour the dough onto a work surface and divide the dough into ten equal pieces, creating balls.
Cover the balls and let them rest for 30-40 minutes.
Prepare a thick-bottomed pan and heat it over the gas, in the meantime flatten one or more flatbreads (depending on how many fit in the pan for each cooking session)….
….then transfer them to the pan and cook covered over medium-low heat for a few minutes, turning them as needed.
Complete the cooking of all the flatbreads and serve hot, but honestly, they are also good cold.
