We have teamed up with the Danish chef Louisa Lorang, who has made these super easy and vegan flatbreads with RAWBITE. Perfect as lunch, light dinner or as a snack. Calculate 1-2 pieces per person, depending on how hungry you are.
If you eat dairy products, you can also top with a little soft goat's cheese.
Ingredients for 6 pieces:
Flatbread:
25 g of yeast
0,25 l lukewarm water
2 tsp. salt
1 tsp. sugar
2 tbsp. olive oil
approx. 500 g wheat flour
flour for rolling out
Zaatar:
4 tbsp. sesame seeds
3 tbsp. dried thyme
4 tsp. sumac
2 tsp. salt
Toppings:
2-3 boiled beets, peeled
2-3 RAWBITE bars - preferably cashew
1 tbsp. balsamic vinegar
2 avocados
1 handful of mint
Instructions:
Dough:
Dissolve the yeast in lukewarm water. Add salt, sugar and oil and finally stir in the flour a little at a time until the dough can be kneaded. Knead the dough until it is soft and pliable and leave it to rise at room temperature for 30 minutes (or overnight in the fridge if you are out in good time).
Zaatar:
Meanwhile, toast sesame seeds on a dry, hot pan for approx. 1 minute. Let them cool a little and then mix them with thyme, sumac and salt.
Flatbread:
Divide the dough into 6 pieces and roll them into oblong flatbreads. Fry them (possibly two at a time) in olive oil in a large, hot pan. They should be golden and cooked through. Approx. 6-7 minutes in total.
Wrap them in a clean tea towel until serving.
Serving:
Cut the beetroot into bite-sized chunks and the raw bit into cubes the RAWBITE bars into cubes. Toss both parts with balsamic vinegar.
Slice the avocados.
Arrange warm flatbread with avocado, beetroot, RAWBITE and a little mint. Sprinkle with zaatar and serve immediately.
TIP: To avoid food waste you can cut mini pieces of your RAWBITE and mix with zaatar and use the mixture as a wonderful sprinkle on salad.
Are you looking for more tasty recipe? How about a roasted hokkaido-, pomegranate- and RAWBITE salad from Asta Just Schack?
Have fun trying!
Pure Taste. Pure Joy.
