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Mix the base: In a bowl, whisk 1 egg, add 300 ml milk, 1 tsp baking powder, 1 tsp salt, 2 tbsp sugar, and stir well.
Add liquids and oil: Stir in 3 tbsp olive oil and 300 ml water.
Incorporate flour: Gradually add 300 grams of all-purpose flour, mixing to avoid lumps, and let the mixture rest for 10 minutes.
Prepare fillings: Grate cheddar cheese and finely chop parsley.
Cook flatbreads: Heat a pan over medium heat, brush with oil, and cook ladlefuls of the batter for 3 minutes on each side.
Optional: For the egg version, whisk 1 egg with black pepper, pour into the pan, and cover with a cooked flatbread.
Serve: Enjoy warm with your choice of fillings or as a side.
Serving Suggestions:
Use the flatbread as a wrap for sandwiches, or pair it with soups and stews.
Serve with scrambled eggs and vegetables for a hearty breakfast.
Pair with dips like hummus, tzatziki, or guacamole for a snack or appetizer.
Use them as a base for mini pizzas or quesadillas.
Cooking Tips:
Make sure to rest the batter for at least 10 minutes to let the baking powder activate.
Cook over medium heat to ensure even browning without burning the flatbreads.
Add herbs or spices like cumin, thyme, or rosemary for extra flavor.
Avoid overmixing the batter to keep the flatbreads tender.
Nutritional Benefits:
Rich in protein from eggs and cheddar cheese.
Provides fiber and complex carbohydrates from all-purpose flour.
Contains healthy fats from olive oil.
Parsley adds vitamins A, C, and K along with antioxidants.
Dietary Information:
Vegetarian (if using the base recipe with cheese and parsley).
Can be made gluten-free by substituting all-purpose flour with gluten-free flour.
Dairy-free if the cheese is omitted or replaced with a plant-based option.
Nut-free.
Nutritional Facts (per serving):
Calories: 220 kcal
Protein: 7 g
Fat: 10 g
Carbohydrates: 26 g
Fiber: 2 g
Sugars: 3 g
Storage:
Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap individual flatbreads in plastic wrap and place them in a freezer-safe bag for up to 2 months. Reheat in a skillet or toaster.
Why You’ll Love This Recipe:
Quick and easy to make with minimal ingredients.
Versatile—can be customized with different fillings and flavors.
Soft, pliable, and perfect for wraps or sandwiches.
Great for meal prep—store and reheat for quick meals throughout the week.
Conclusion:
These soft flatbreads are a great addition to your recipe collection, offering a versatile base for a variety of dishes. Their simple preparation makes them accessible to even beginner cooks, and their flavor can be tailored to your preferences by adding different herbs or spices. Whether served as a snack, side dish, or used as a wrap, they are sure to be a family favorite. With their soft texture and satisfying taste, you’ll love how easy and delicious these flatbreads are to make!
Frequently Asked Questions:
Can I make these flatbreads gluten-free? Yes, you can use a gluten-free flour blend in place of the all-purpose flour.
Can I freeze the flatbreads? Yes, wrap them individually and freeze for up to 2 months.
What can I use instead of cheddar cheese? You can substitute with mozzarella, feta, or a dairy-free cheese.
Can I make this recipe vegan? Substitute the egg with a flax egg and omit or use vegan cheese.
How can I make the flatbreads fluffier? Adding a little more baking powder or a touch of baking soda with an acidic ingredient (like lemon juice) can help.
What herbs work well in this recipe? Parsley, cilantro, thyme, and rosemary all complement these flatbreads.
How do I prevent the flatbreads from sticking to the pan? Ensure the pan is well-oiled and preheated before adding the batter.
Can I add other fillings besides cheese and parsley? Absolutely! You can add spinach, sun-dried tomatoes, or even cooked ground meat.
What can I serve with these flatbreads? Serve with dips, use them as wraps for sandwiches, or pair them with soups and stews.
Can I use whole wheat flour instead of all-purpose flour? Yes, but the texture may be denser. You can use half whole wheat and half all-purpose for a lighter result.