How to make a vegan flatbread with a minty pea dip

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh mint

💰Cheaper: dried mint

Dried mint is a cost-effective alternative.

peas

💰Cheaper: frozen peas

Frozen peas are typically less expensive and just as nutritious.

Run frozen peas under hot water to defrost.

In a food processor, combine defrosted peas, sea salt flakes, juice of half a lemon, and 1-2 tablespoons of extra virgin olive oil.

Add fresh mint to the food processor and blend until desired consistency is reached (chunky or smooth).

Optionally, add tahini or nutritional yeast for extra flavor and blend again.

Taste and adjust seasoning as necessary, adding more mint or garlic if desired.

For the flatbread, combine 200 grams of plain flour, 100 milliliters of water, half a teaspoon of salt, and half a teaspoon of baking powder in a bowl.

Add 2 tablespoons of coconut yogurt to the mixture.

Mix until a dough forms, adjusting with more water or flour as needed to achieve a springy consistency.

Transfer the dough to a floured surface and knead until smooth and elastic.

Divide the dough into approximately four equal portions and roll each into a flat circle.

Cook the flatbreads in a dry skillet over medium heat for about 2-3 minutes on each side until lightly browned and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens