This recipe provides instructions for making savory carrot flatbreads, a delicious and versatile dish that combines the subtle sweetness of carrots with the satisfying texture of flatbread. These flatbreads are typically made from a simple dough consisting of all-purpose flour, grated carrots, yogurt (or sometimes milk and oil), and a leavening agent like baking powder. The grated carrots are incorporated into the dough, adding moisture, a hint of sweetness, and a lovely flecked appearance. The dough is then divided into portions, rolled out thinly, and cooked on a hot griddle or skillet until golden brown and slightly puffed. Savory seasonings such as cumin, coriander, chili flakes, or herbs like cilantro or parsley are often added to the dough for an extra layer of flavor. These carrot flatbreads can be enjoyed as a light snack, a side dish with curries or dips, or even used as a base for wraps or mini pizzas. They offer a healthy twist on traditional flatbreads with the added nutritional benefits and subtle flavor of carrots. The image shows a close-up of a black plate holding several oblong, slightly golden-brown flatbreads. The texture appears slightly rough with visible flecks of orange (likely carrot) and various seeds and spices sprinkled on the surface. A hand is holding one of the flatbreads.
The primary ingredient is grated carrots, which provide moisture, a subtle sweetness, and a distinctive color to the flatbreads.
All-purpose flour forms the base of the dough, providing structure.
Yogurt (plain, preferably Greek or thick) is often used as the liquid component, contributing to a soft and slightly tangy texture. Some variations might use milk and a touch of oil instead of yogurt.
A leavening agent, typically baking powder, helps the flatbreads to become slightly puffed and tender.
Savory seasonings enhance the flavor profile. Cumin and coriander powder add warm, earthy notes. Chili flakes provide a touch of heat. Other options include garlic powder, onion powder, or dried herbs.
Fresh herbs, such as chopped cilantro or parsley, can be incorporated into the dough or sprinkled on top after cooking for freshness.
Oil (such as vegetable or olive oil) is sometimes added to the dough for extra tenderness and is also used for cooking the flatbreads on the griddle.
Salt is essential to balance the flavors.
Various seeds, like sesame seeds, cumin seeds, or nigella seeds, are often sprinkled on top of the flatbreads before or during cooking for added texture and visual appeal.
The preparation involves mixing the dry ingredients (flour, baking powder, salt, and spices) with the grated carrots. Yogurt (or milk and oil) is then added and mixed to form a soft dough. The dough is divided, rolled out thinly, and cooked on a hot, lightly oiled griddle or skillet until golden brown spots appear on both sides and the flatbreads are slightly puffed. Fresh herbs and seeds can be added to the dough or sprinkled on top before or after cooking.
Savory Carrot Flatbreads are best enjoyed warm, right off the griddle, or shortly after cooking.
The texture is typically soft and slightly chewy, with a tender crumb and a slightly crisp exterior. The grated carrots add a bit of texture throughout.
The flavor is a pleasant balance of the subtle sweetness of carrots and the savory notes of the spices and herbs. The yogurt adds a mild tanginess, while the seeds provide a nutty undertone.
Savory Carrot Flatbreads are unleavened (or lightly leavened with baking powder) flatbreads made with grated carrots, flour, yogurt (or milk and oil), and savory seasonings, cooked on a hot griddle.
The preparation involves mixing dry ingredients with grated carrots, adding yogurt (or milk and oil) to form a dough, rolling it out thinly, and cooking it on a hot griddle until golden brown and slightly puffed.
Ingredients:
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 cup grated carrots
- ½ cup plain yogurt (or ¼ cup milk + 2 tablespoons vegetable oil)
- 1 teaspoon baking powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon chili flakes (adjust to taste)
- ¼ teaspoon salt (or to taste)
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- 1 tablespoon sesame seeds, cumin seeds, or nigella seeds (optional, for topping)
- Vegetable oil or ghee, for cooking
Equipment:
- Large mixing bowl
- Grater
- Rolling pin
- Flat griddle or skillet
- Spatula
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cumin powder, coriander powder, and chili flakes.
- Add Carrots and Herbs: Add the grated carrots and chopped fresh cilantro or parsley (if using) to the bowl. Mix well to distribute the carrots and herbs evenly with the dry ingredients.
- Add Yogurt (or Milk and Oil): Add the plain yogurt (or milk and vegetable oil) to the mixture.
- Form the Dough: Mix everything together with your hands until a soft dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a little more yogurt or liquid.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it is smooth and elastic.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. This allows the gluten to relax, making it easier to roll out.
- Divide the Dough: Divide the dough into 6-8 equal portions. Roll each portion into a smooth ball.
- Roll Out the Flatbreads: On a lightly floured surface, roll out each dough ball into a thin circle or oblong shape, about 6-8 inches in diameter and approximately ⅛-inch thick. If using seeds for topping, you can lightly press them onto the surface of the rolled dough.
- Cook the Flatbreads: Heat a flat griddle or skillet over medium-high heat. Lightly grease the surface with vegetable oil or ghee.
- Cook on Both Sides: Place one rolled-out flatbread on the hot griddle. Cook for 1-2 minutes on each side, or until golden brown spots appear and the flatbread starts to puff up slightly. Adjust the heat as needed to prevent burning.
- Repeat with Remaining Dough: Repeat the rolling and cooking process with the remaining dough balls, adding a little more oil to the griddle as needed.
- Serve Warm: Once cooked, the savory carrot flatbreads are best served warm. You can stack them on a plate and serve immediately.
Tips and Variations:
- Spice Variations: Feel free to experiment with other spices such as turmeric powder (for color and flavor), garam masala, or ajwain (carom seeds).
- Herb Variations: Use other fresh herbs like mint or dill for a different flavor profile.
- Garlic or Onion Flavor: Add a small amount of minced garlic or onion to the dough for extra savory flavor.
- Cheese Addition: For a cheesy carrot flatbread, you can mix in some grated cheese like cheddar or Parmesan into the dough.
- Yogurt Substitute: If you don’t have yogurt, you can use a mixture of milk and a tablespoon of lemon juice or vinegar, left to sit for a few minutes to slightly thicken, along with a tablespoon of oil.
- Serving Suggestions: Serve these flatbreads with yogurt dip, hummus, curries, stews, or use them as wraps for grilled vegetables or meats.
Enjoy these flavorful Savory Carrot Flatbreads!