Let's start with the dough. It can be prepared in a bowl or in a kitchen aid.
In a bowl add 1 cup (250 grams) of lukewarm water then
dissolve 1½ teaspoon (5 g) instant dry yeast with the water.
I add 1 tablespoon (15 g) of sugar, it helps activate the yeast and color the bread.
It's important the water is lukewarm, as hot water kills the yeast while cold water makes it inactive.
Now add 2½ cups (400 g) all purpose flour to the water.
And 1 teaspoon (5 g) of salt. Mix with a spoon until you form a dough.
You can also use a kitchen aid to prepare this dough.
The process is exactly the same
Transfer the dough onto a worktop and knead vigorously with your hands for about 5 minutes.
If the dough is too sticky, add some extra flour, a little at a time.
Depending on temperature, altitude, humidity, and type of flour, you might need to adjust the quantities a little.
Now shape it into a ball. The dough should be elastic at this point.
Put the dough ball into a well-oiled bowl.
Cover the bowl with a damp kitchen cloth, leaving enough space between the dough and the cloth.
Let proof in a turned-off slightly warm oven, with the light on if possible. Proof for about 2 hours - or overnight in the fridge.
Transfer the proved dough onto a clean worktop.
Fold the dough on itself 4 times.
Cut the dough into 4 pieces, then shape each piece into a smooth ball.
This shaping will help you make prettier flat breads, and it also strengthens the gluten network.
A well-developed gluten network gives a nice and chewy bite.
Now add some flour to a plate, then dip the first dough ball into the flour, on both sides.
Start flattening the dough with your hands. Using your hands and not a rolling pin will make lighter and fluffier flatbreads.
Set aside to allow for a quick 2nd proofing of about 15-30 mins
CLASSIC FLATBREAD: use a non-stick pan or a cast-iron pan. Warm up the pan till it's hot, then turn the heat to low.
Put the flatbread onto the pan and cook for about 1.5 to 2 minutes on each side.
Brush with oil, garlic, parsley, and salt mix to keep the flatbread soft and infuse it with garlic flavor.
This type of cooking is perfect for a classic flatbread but it's not suitable for cheesy toppings :-)
A perfect companion to sauces and hummus But now I wanna show you how to make FLATBREAD PIZZAS.
THE ITALIAN: this one is cooked in the oven, prep a baking tray with parchment paper.
For the "Italian", I add the toppings before baking it. 4 tablespoons of Vegan melted cheese (recipe in end of video).
Then 8 slices of tomato
Salt and pepper on the tomatoes.
A sprinkle of oregano
And another layer of vegan cheese
Finally, a drizzle of olive oil
Bake for about 7 minutes at 480F or 250C,
Then use the grill function for the last minute or two to make it golden on top.
I add some sprigs of fresh basil on top.
Even the bells of the church were ringing as the pizza was ready...
Ok, cut into slices and serve on a cutting board
THE GREEK: this one is cooked without toppings. Pierce the dough with a fork. This will prevent it from bubbling up and turning into pita bread.
A drizzle of olive oil, and bake for 5 -7 mins at 480F or 250C.
Take out of the oven and brush with oil, garlic, parsley mix.
Then apply a generous amount of our sun-dried tomato pesto.
Now add some mixed salad leaves (we use radicchio and watercress).
Add olives
And drizzle with plain unsweetened soy yogurt to add a touch of freshness to the dish.
I sprinkle with a little bit of sesame seeds as well, but that's optional.
"That's it. It's beautiful"
THE CALIFORNIA: for this we tried a pizza stone. Preheat the pizza stone well, then cook the flatbread on it for about 5 minutes.
This is my favourite method to bake the flatbreads - super crunchy!
Ok, a layer of oil + parsley + garlic marinade, then add mashed avocado.
I use 1-2 avocados mashed with a fork,
a handful of mixed salad leaves,
some chopped sun-dried tomatoes,
and drizzle with our chipotle sauce (recipe 6:43), which is out of this world.
Cut into slices
It's a very colourful meal
Especially if you make all of the flatbread pizzas ;-)
Tell us, which one do you prefer?
We wanted to give you a little extra value in this video
So for the chipotle dressing you need ½ cup (110 grams) sunflower oil
And ¼ cup (50 grams) olive oil
And ½ cup (125 grams) soy milk unsweetened
2 tablespoons (30 grams) lemon juice
½ tablespoon (10 grams) maple syrup (or agave syrup)
1 tablespoon (15 grams) mustard
1 tablespoon (15 grams) tabasco hot sauce or 2 chipotle in adobo sauce.
⅓ clove garlic (optional)
And ¾ teaspoon (4 grams) of salt
Blend with an immersion blender for 30 seconds, or until you get a thin mayonnaise consistency.
Taste it and adjust for salt and spiciness. When you are happy with the flavour, store in a jar in the refrigerator for up to 5 days.
For the red pesto, I put 1 cup (130 grams) sun-dried tomatoes
½ clove garlic
¾ cup (75 grams) walnut
Then 2 tablespoons (10 grams) nutritional yeast
½ teaspoon salt
2 twists pepper
2 tablespoons (30 grams) olive oil
And 3 tablespoon (45 grams) water (adjust depending on how dry your sun-dried tomatoes are)
Blend until you reach a pesto consistency.
Sprinkle with chopped parsley
And serve!
Ok, the final topping is a vegan melted cheese
I use 1 cup (230 g) of soy milk, unsweetened
1 tbsp (10 g) of lemon juice
1 tbsp (10 g) of olive oil
Then ½ tbsp nutritional yeast
2 tbsp (30 g) of potato starch and ⅔ tbsp (10 g) of corn starch
I add 2 pinches of salt
And then mix it off heat
Turn on heat, and keep stirring until it thickens and turns stringy
Then add 0.5 cup (120 g) of unsweetened soy yogurt.
Stir again, off heat, until the yoghurt is mixed in
Now add on flatbread, in a wrap, in a sandwich.
Buon appetito!
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