Rainbow Flat Bread

Rainbow Flat Bread

3.5 2 rating

Prep. 20 min

Total 50 min

12 portions

Ingredients

plain flour
600 g
water
410 g
olive oil plus 2 tbsp for oiling
55 g
dried instant yeast
8 g
25 g fresh yeast, crumbled
caster sugar
1 pinch
fine sea salt
2 tsp
Parmesan cheese cut in pieces (2 cm)
40 g
garlic cloves to taste
1 - 2
tinned chickpeas drained (approx. 1 tin)
240 g
lemon juice
15 g
toasted sesame seeds
20 g
extra virgin olive oil
40 g
ground smoked paprika
½ tsp
broccoli cut in small florets
100 g
carrot cut in discs (2 mm)
60 g
red pepper sliced in strips (5 mm x 4 cm)
60 g
tinned sweetcorn drained
60 g
cherry tomatoes yellow, sliced
100 g
aubergine cut in crescents (2 mm)
50 g
courgette cut in crescents (2 mm)
50 g
red onion sliced
60 g
ground black pepper
3 - 4 pinches

Difficulty

easy

Nutrition per 12 portions

Sodium 5852.6 mg

Protein 108.7 g

Calories 15850.8 kJ / 3788.4 kcal

Fat 121.1 g

Fibre 47.5 g

Saturated Fat 22.6 g

Carbohydrates 566.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Eat The Rainbow 9 Recipes
UK and Ireland

You might also like...

Cashew Cheese Pasta with Broccoli

40 min

Chocolate Chip and Walnut Cookies

45 min

Kale, Coriander Pesto and Yoghurt Dip

10 min

Vegan Roasted Pepper and Cashew Toasts

30 min

Soft Carrot Tortilla Chips with Guacamole (TM5)

1 h

Fajita Seasoning

5 min

Chocolate Fudge Cake

2 h

Tomato Soup with Burrata

35 min

Vegan Bolognese

50 min

Banana and Pear Crumble

30 min

Vegan Brioche with Dried Fruit and Nuts

2 h 15 min

Meatballs in Tomato Sauce

1 h 10 min