Veggie flatbread

Mini Veggie Flatbreads

This flatbread topped with veggies and cheese is fun to make with your kids, and so delicious! The mini veggie flatbreads are excellent for a snack, easy lunch, and they are freezer friendly too.

Mini veggie flatbreads

As promised in my last post, I am here with the mini veggie flatbread recipe for you. I could have entered it with the same post, but I thought I would do this recipe separately as this is vegetarian. I made these with the twisted hot dog buns because this was my husband’s request.
After this Pandemic started, most of us are baking and cooking a lot, and I have been baking more bread than ever before, which is wonderful! I find baking more therapeutic and it makes me so happy. Right now, my house smells just like a bakery:)

This is a simple recipe, and I used some frozen veggies to make the mixture. You can use any veggies you have in hand. The veggies are cooked for 8 minutes to get rid of some of the moisture since they are frozen. 

These mini veggie flatbreads can be frozen for up to 3 months.

Mini veggie flatbreads

The dough is a basic recipe I use for many of my filled bread rolls. More bread recipes that you can make with this dough are given below. 

How to make veggie flatbread

How to make the veggie mixture 

Ingredients

olive oil

Corn

green peas

red onions

bell pepper

garlic powder

ground black pepper

Salt to taste

  • Place a medium-sized pan on medium heat and add 1 tsp of olive. 
  • Next, add chopped red onions, corn, bell pepper, and green peas. Cook for about 2 minutes or until water evaporates. If you are using canned veggies, drain the water and cook for a minute. 
  • Lastly, add the ground black pepper, garlic powder, and salt to taste. Mix well to combine. Cook for another minute and take it off the fire. 

Mini Veggie Flatbread Recipe

Recipe by Ruwani Ravin KumarCourse: Lunch, Snacks, Breakfast
Servings

9

servings
Prep time

2

hours 

20

minutes
Cooking time

20

minutes

Ingredients

  • Bread Roll Dough( Bun Dough)
  • 500g/4 cups all-purpose flour

  • 2 teaspoons/6.30 g instant yeast

  • 1 cup / 240ml of whole milk( room temperature)

  • ½ cup/ 120ml of warm water

  • 60 g/ 4 Tablespoons unsalted butter( room temperature)

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • Veggie Mix
  • 1 teaspoon olive oil

  • 3/4 cup Corn ( frozen / can)

  • 1/2 cup green peas( frozen / can)

  • 1 medium red onion chopped

  • 1/2 bell pepper diced

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground black pepper

  • Salt to taste

  • To assemble the mini veggie flatbreads
  • Veggie mix

  • 1 cup grated cheddar cheese

  • 1 cup grated mozzarella cheese

  • 3 Tablespoons sliced scallions( spring/ green onions)

  • ketchup to drizzle on top( optional)

Directions

  • Bread Roll Dough( Bun Dough)
  • Combine flour, yeast, sugar, and salt in a large bowl.
  • Make a well in the center.
  • Add warm water and milk to the flour mixture and knead it to form a very soft dough.
  • Next, turn the dough onto a floured surface and knead the dough for 5 minutes.
  • Next, add the room temperature butter to the dough and knead well until the dough comes together. Knead for about 10 minutes or till the dough springs back.
  • Put the dough into an oiled bowl and cover the bowl with cling wrap and leave it somewhere warm for 1 hour or till the dough is doubled in size.
  • Meanwhile, cook the veggie mix and keep other ingredients ready for the filling and topping.
  • Veggie Mix
  • Place a medium-sized pan on medium heat and add 1 tsp of olive.
  • Next, add chopped red onions, corn, bell pepper, and green peas. Cook for about 2 minutes or until water evaporates. If you are using canned veggies, drain the water cook for a minute.
  • Lastly, add the ground black pepper, garlic powder, and salt to taste. Mix well to combine. Cook for another minute and take it off the fire.
  • Put the veggies in a bowl and cool completely.
  • Assemble the Mini Veggie flatbreads
  • After an hour, punch the dough down, leave it to rest for 10 minutes and shape the dough
  • Divide the dough into half. Next, roll each half into a log and divide each log into 9 equal size pieces. Cover and let the dough balls rest for 10 minutes.
  • Using your fingers, flatten each dough ball into a circle ( about 3 1/2 inches), and ensure the edges are lifted a little like in Picture 1.
  • Now, place the dough discs on parchment-lined sheet pans.
  • Next, place some mozzarella cheese in the center and put a tablespoon of the veggie mix on top of the cheese.(Picture 2 & 3)
  • Lastly, top all the flatbreads with grated cheddar cheese & scallions. ( Picture 4)
  • Drizzling some ketchup if you like.
  • Cover them with cling wrap and let it rest (rise) for 30 minutes.
  • Meantime, preheat the oven to 190° C / 374°F. This can be done during the last 15 minutes of the rising time.
  • Bake the veggie flatbreads for 18-20 minutes. Serve warm and enjoy!

Notes

  • These Veggie Flatbreads can be frozen for up to 3 months.

Did you make this recipe? Mention @celebratingflavors on Instagram and hashtag it #celebratingflavors

Veggie flatbread

4 Comments

  1. 5 stars
    Tried the delicious mini pizza, turned out perfect and it’s was scrumptious, can’t wait to try more… thank you very much for the recipe ♥️

  2. I’m a big fan of your recipes Ruwani! Have tried a couple of them and they came out great. My mum’s bookmarked some too! The only negative is that they don’t come with an “Order NOW!” option 😉

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