Mozzarella, Tomato, and Chilli Flatbread
Made by Kaden Long as part of the Plant S Nutrition Young Development Chef of the Year competition, this flatbread is packed with flavour, a hint of spice, and a dash of citrus. Perfect as a side dish or a wrap, it’s both versatile and easy to make.
Time to Make: 1.5 hours (including resting time)
Servings: 2
Ingredients
- 2 cups Plant S Yellow Pea Flour
- 1 cup water
- ½ tsp salt
- 2 tbsp olive oil
- ½ lemon (juiced)
- 2 chilli peppers (finely chopped)
- Fresh parsley (to garnish)
Method
- In a large bowl, combine the pea flour and salt. Gradually add the water and olive oil, mixing until a smooth dough forms.
- Transfer the dough to a floured surface and knead for about 5-10 minutes until it becomes soft and elastic.
- Cover the dough with a clean cloth and let it rest at room temperature for 1 hour.
- Divide the dough into equal portions. Roll each portion into a flat circle about ¼ inch thick.
- Heat a skillet over medium-high heat. Cook each flatbread for 2-3 minutes on each side, or until golden brown and slightly puffed.
- Once cooked, drizzle the flatbreads with a squeeze of lemon juice and sprinkle with chopped chilli peppers. Garnish with fresh parsley for a burst of colour and flavour.
Serve warm as a side dish or use the flatbread as a wrap for your favourite fillings, and enjoy!
