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.
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.
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.
- Paneer Stuffed Buns
- Easy Mini Cheese Pizzas
- Sri Lankan Egg & Seeni Sambol Buns
- Fish Bun( Mini Tuna Buns)
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
Course: Lunch, Snacks, Breakfast9
servings2
hours20
minutes20
minutesIngredients
- 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
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 ♥️
Glad it turned out well! Thank you for the lovely comment.
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 😉
Haha!😄 I’m so glad you love the recipes that I post. I truly appreciate your positive feedback, Krishna!🙂