Instructions
1. Prepare the Dough
In a large bowl, whisk together the flour, salt, baking powder, and garlic powder (if using). Add the grated carrot, warm water, olive oil, and yogurt. Mix until a shaggy dough forms.
2. Knead and Rest
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
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Too sticky? Add a little flour.
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Too dry? Add 1 teaspoon of water.
Place the dough back in the bowl, cover, and let rest for 20–30 minutes.
3. Make the Filling
In a small bowl, mix mozzarella, Parmesan, cream cheese, salt, and pepper until well combined. Set aside.
4. Assemble the Flatbreads
Divide rested dough into 4–6 equal balls. Roll each into a circle about ¼-inch thick.
Place a spoonful of cheese filling in the center, gather edges, and pinch closed to seal.
Gently flatten, then roll into a circle about ½-inch thick, keeping the filling sealed inside.
5. Cook
Heat a skillet over medium heat with a light drizzle of olive oil.
Cook each flatbread for 2–3 minutes per side, until golden brown with crispy spots and melted cheese inside.
6. Serve
Let cool for 1 minute before serving (the filling will be hot!). Garnish with herbs if desired and serve warm with yogurt or dipping sauce.
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