Flatbreads (just use pita breads or wraps if you want)
1½ cups all purpose flour
1½ teaspoons baking powder
1 teaspoon salt
2 tablespoons olive oil
½ cup unsweetened non-dairy milk or water
- I’ve used @plantfoodsnz vege-to-balls, but if you can’t get your hands on these in NZ, you could use another plant mince rolled into small balls.
- Hummus (make your own or buy)
- Salad is 1/2 chopped cucumber, 1 cup cherry tomatoes, halved, zest and juice of 1 lemon, 2 cups spinach, 1/2 cup chopped fresh parsley and some fresh mint leaves if you’d like.
I just fry the vege-to-balls until slightly crispy on the outside, and cooked through.
To make the flatbreads:
1. Whisk the flour, baking powder, and salt together in a large mixing bowl.
2. Whisk the olive oil and non-dairy milk or water together in a small bowl.
3. Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to form it into a soft ball. If the dough is too sticky, add a bit more flour (I added another tablespoon). If it’s crumbling and not holding together, add another teaspoon of water.
4. Place the dough in the bowl and cover with a kitchen towel. Let it rest for 10 minutes.
5. Divide the dough into two equal pieces and roll into balls. Use a rolling pin or the palm of your hand to flatten each ball.
6. Pour a teaspoon of olive oil into a pan and warm over medium low heat. Working one at a time, cook the flatbreads for 3 to 4 minutes on each side, until golden brown