Easy Flatbread with Zucchini & Macadamia Ricotta
This flatbread is super easy to make and really delicious. The original recipe for the flatbread comes from Jamie Oliver, and it uses three little ingredients: flour, yogurt and baking powder. That's it. No yeast, and no resting time needed. The original recipe instructions call for rolling out the dough with a rolling pin, but I simply roughly shaped the flatbreads with my hands, for an even simpler version. It's pretty much as easy as it can get.
I’ve topped it with a creamy, cheesy vegan "ricotta" made of macadamia nuts, lemon, garlic and nutritional yeast. This is by no means a traditional ricotta, but a vegan adaptation that mimicks its texture. It makes a rich, cheesy, super delicious vegan spread that you could also use on savoury toasts, crackers or even pizza. The zucchini + chive combo is a wonderful addition here, but I'm sure other veggies or toppings would be just as good (tomatoes? eggplants? caramelized onions? olives? pesto?). Have fun with it:)
Notes: I tested this flatbread recipe with a gluten-free flour blend (Bob's Red Mill) and the texture wasn't quite to my liking. I much preferred the gluten version, so this is what is listed below. I used Flourist's Organic Red Spring Wheat Flour (a fabulous, more nutritious substitute to all-purpose) and it turned out wonderful. Feel free to use all-purpose if that’s what you have on hand. Otherwise I'm sure light spelt flour would work well too.
Macadamia can be a treat, so feel free to substitute with cashews for a more affordable version - the taste will vary slightly but the texture will be very similar.
Flatbread recipe adapted from Jamie Oliver.
Easy Flatbread with Zucchini & Macadamia Ricotta
For the dough:
1 3/4 cups (250 g.) sifted red spring wheat flour (or all-purpose or light spelt - see notes above)
1 tsp baking powder
1/2 tsp sea salt
3/4 cup + 2 tbsp natural unsweetened yogurt (use plant-based if vegan) - I used soy yogurt
For the macadamia ricotta:
1 1/2 cups macadamia nuts, soaked in hot water for 10 minutes (or use cashews as an alternative)
2 tbsp fresh lemon juice (about 1/2 large lemon)
2 tbsp nutritional yeast
1 small garlic clove
1/2 tsp sea salt
A few grinds of black pepper
6-8 tbsp water, or as needed
For the flatbreads:
Olive oil, for cooking
2 small zucchinis (I used a mix of yellow and green), thinly sliced with a mandoline
1-2 tbsp minced chives
Black pepper, to taste
Extra-virgin olive oil, to drizzle (optional)
For the dough:
Mix the flour, baking powder and sea salt in a mixing bowl. Add the yogurt and mix with a spoon, then use clean hands to bring everything together. If the dough is too dry, add a bit more yogurt, if it's too wet, a bit more flour.
Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together (don’t knead it for long – just enough to bring everything together). Put the dough into a floured-dusted bowl and cover with a plate or dish towel, then set aside while you prepare the ricotta.
For the macadamia ricotta:
Rinse the soaked macadamia nuts and place in a high-speed blender. Add the lemon juice, nutritional yeast, garlic, sea salt and black pepper. Add 5 or 6 tablespoons of water and blend on high until it forms a thick paste, scraping down the sides as needed.
Add more water, one tablespoon at a time, until you reach a creamy, ricotta-like consistency. Taste and adjust by adding more salt or lemon juice as necessary. Transfer the ricotta to a bowl and cover until ready to use.
To cook the flatbreads:
Make sure your zucchinis are sliced, your chives finely chopped and your ricotta ready to go. Dust a clean work surface with flour, then divide the dough in half. With your hands, pat and flatten the dough to shape each piece into ovals of roughly 3-4 mm thick (alternatively, you could use a rolling pin). Use a knife to cut 5-6 lines into the centre of each round, leaving space at each end (see photo below).
Turn the broiler of your oven on. Heat a large cast iron or oven-safe pan with a bit of oil over medium-high heat. Add the dough and cook for about 2 minutes (depending on the size of your skillet, cook the two pieces together or one at a time). The bottom should be golden brown and the dough puffed up. Flip on the other side.
Then, spread a generous portion of the ricotta on top of the cooked side, cover completely with zucchini slices and sprinkle with about one tablespoon of chives. Season with black pepper.
Transfer the cast iron into the oven and cook for 1-2 more minutes under the broiler, checking often. The flatbread is ready when the zucchini is cooked, the ricotta slightly melted and the edges browned.Let cool slightly and slice. To serve, drizzle with a bit of olive oil and sprinkle with more chives. Enjoy!
