Really simple to make and so delicious...
This is one of those recipes that came about after a rummage around in the vegetable drawer in the fridge. I had some broccoli trimmings leftover from another dish and was trying to think of an unusual way to use them up. Another search in the fridge turned up some cashew parmesan cheese that I'd made earlier in the week and the flatbread idea just came to me. These would be great as part of a platter to serve with dips, cheese and pickles or just as an accompaniment to a curry or similar.
4 cups wholemeal flour
2 cups broccoli
1 cup grated Vegan cheese
2 tbsp nutritional yeast flakes
2 tsp salt
1 tsp ground black pepper
The first thing you need to do is blitz the broccoli in a food processor using the chopping blades. It needs to be broken down to resemble a cous cous type texture. Using a dough blade, add the flour, broccoli, cheese, yeast flakes and seasoning to your food processor and pulse until its all combined. Drizzle in a good couple of tablespoons of olive oil and with the processor running, slowly add warm water until a dough forms.
Place your dough onto a floured surface and shape into a long roll. Using a sharp knife, cut into slices (I made 12 breads). Keep your board well floured to prevent sticking as the dough is quite soft, and roll out a piece of dough into a largish circle. Heat a frying pan until smoking hot. Add a drizzle of olive oil to the pan and fry the bread on both sides until golden brown and slightly puffy. Keep repeating the rolling and frying until all your dough is used.
And thats all there is to it. You can make these any size you like. The broccoli flavour really comes through and is a great way to use up odds and ends, or the stalks, that might otherwise go to waste.
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.