Rainbow Flat Bread

Rainbow Flat Bread

3.5 2 ratings

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®. No strings attached.

Sign up for free More information

Also featured in

Eat The Rainbow 9 Recipes
UK and Ireland

You might also like...

Vegan Porridge with Fruits and Cinnamon

15 min

Gnocchi with Courgettes

20 min

Sliced Fruit Salad with Citrus Dressing (TM5)

30 min

Courgette Sticks with Parmesan and Spiced Yoghurt Sauce (TM5)

40 min

Reindeer Pear and Caramel Cupcakes

2 h

Sautéed Vegetables with Broccoli Sauce (TM5)

No ratings

Yoghurt Cake

1 h

Peanut Milk and Patties

8 h 55 min

Ice Queen Cake

4 h

Jam Sandwich Biscuits

2 h 15 min

Dairy-free Dauphinoise Potatoes

1 h 10 min

Digger Construction Cake

3 h