YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Flatbread with Roasted Vegetables
A wholesome, rustic flatbread topped with an array of roasted vegetables, tender chickpeas, and marinated tofu, accented by a light drizzle of olive oil and a sprinkle of crumbled feta and hemp seeds. Each bite provides a satisfying crunch and a delicate balance of savory and fresh flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
40g Whole Wheat Flour
1 tsp Olive Oil (for dough)
100g Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)
1/2 tsp Extra Virgin Olive Oil (for roasting)
80g Chickpeas (drained)
170g Firm Tofu
20g Crumbled Feta Cheese
10g Hemp Seeds
50ml Water
Pinch Salt
PREPARATION
Preheat your oven to 425°F (220°C).
In a bowl, combine whole wheat flour, water, olive oil, and a pinch of salt. Mix until a smooth dough forms. Adjust water if needed and knead for a few minutes. Let it rest for 10 minutes.
Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with 1/2 tsp extra virgin olive oil and a pinch of salt.
Spread the vegetables along with drained chickpeas on a baking sheet. Roast in the heated oven for about 15-20 minutes until lightly charred and tender.
Slice the firm tofu into small cubes. Lightly season and add to the vegetables midway through roasting, allowing them to warm and absorb flavors.
Once the dough has rested, roll it out thinly on a lightly floured surface to form a flatbread.
Preheat a cast-iron skillet or non-stick pan over medium-high heat. Cook the flatbread for 2-3 minutes on each side until crispy and golden.
Top the hot flatbread with the roasted vegetable mixture, distributing chickpeas and tofu evenly.
Finish with a sprinkle of crumbled feta cheese and hemp seeds. Serve immediately and enjoy!