Ramadan Recipe: Baked Veggie Flatbread
- Publish date: Wednesday، 27 November 2024 Last update: Wednesday، 19 February 2025
Are you looking for a delicious and healthy recipe to enjoy during Ramadan? This veggie flatbread is perfect for either Suhoor or fast-breaking spreads. It is flavorful, easy to make, and it is a great trick to make kids eat a lot of vegetables without a fight. Also, it goes great with a side of spreadable cheese, salsa, or even simply on its own!
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Baked Veggie Flatbread
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- 15 Minutes
- 5 Serving
- 225 Calories
- 2 large zucchinis, grated
- 10 - 15 cherry tomatoes, diced
- 1 medium onion, diced
- 1 medium potato, grated
- 1 ½ cups flour
- Salt and pepper to taste
- A drizzle of extra virgin olive oil
Baked Veggie Flatbread
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Method & Directions of Baked Veggie Flatbread
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- 60 Minutes
- Preheat Your Over
تم نسخ الرابطPreheat your oven to 200° C. This will ensure your flatbread cooks evenly at the right temperature.
- Prepare the Veggies
تم نسخ الرابطIn a large mixing bowl, add your grated zucchini and potatoes along with the diced cherry tomatoes and onions. Mix them well.
- Make the Batter
تم نسخ الرابطSprinkle in your flour, salt, and pepper and mix them thoroughly with the vegetables. You should get a thick batter.
- Bake your Flatbread
تم نسخ الرابطGet a flat oven tray and generously oil it. Pour your batter onto the baking tray, spread it out evenly, and drizzle some more olive oil on top. Bake it in the preheated oven for 50 to 60 minutes, or until the edges and top are golden brown and crispy.
For more flavors, you can add in herbs like thyme or rosemary and you can add in grated cheese as well!
If the batter is too wet, gradually add flour until you get a thick consistency.
You can serve your flatbread warm or at room temperature, as you can refrigerate it for up to 3 days.
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Nutrition Facts of Baked Veggie Flatbread
| Calories | 225 |
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