I created this recipe last week – and I’ve already made it three more time. Definitely my new obsession!
It may sound a bit unusual but the caramelised onions and juicy mushrooms within the batter make the flatbread taste amazing and you get a lovely squidgy texture. All you need to do is fry the onion and mushrooms, blitz the flatbread ingredients in a food processor to then add in the mushrooms and blitz again briefly to combine.
You’re left with a very thick batter which you then add to a griddle or frying pan, tease it out to create a circle with a spoon, then cook on the underside and them flip.
If you like mushrooms I think you’ll LOVE them.
I have two topping options below and both work really well; pesto with roast tomatoes or spiced aubergine with tahini dressing. Delicious.
But you can just eat them as you would a standard flatbread – with curries, soups, dips – all perfect.
In terms of flour – I’ve made with wholemeal and spelt so far but I think they will work with whatever flour you have at home.
I really hope you love them! Much love, Niki xxx
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