The Vegan Cottage Cheese Flatbread is an exciting vegan option that is entirely dairy-free. It is a perfect base, which is chewy and tender, for either pizza or wraps, and even as a side with dips. This Vegan Cottage Cheese Flatbread is high in plant-based protein and calcium but low in fat. It is quick, healthy, and a good vegan alternative to the classic flatbread. Vegans do not need to rely on dairy products; rather, this recipe proves that they have alternative options.
STATS:
- No. of calories: 130 kcal
- Preparation time: Ten minutes
- Portion size: One flatbread
- Cooking time: 10 min
- Cuisine: Mediterranean-inspired
- Total time: 20 minutes
- Course: Side / Bread / Snack
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Measuring spoons and cups
- Spatula
- Non-stick skillet
- Spoon
- Mixing bowl
INGREDIENTS:
- 1 cup of oat flour
- ½ tsp of baking powder
- ¼ tsp of sea salt
- 1 tbsp of olive oil
- ¼ cup of unsweetened plant-based milk
- 1 cup of vegan cottage cheese
- Chopped herbs (optional)
INGREDIENT NOTES:
VEGAN COTTAGE CHEESE:
- This is the essential ingredient in this recipe, which provides creaminess and adds protein. For an alternative, use vegan ricotta or silken tofu.
OAT FLOUR:
- It helps in giving structure to the flatbread. For alternatives, use almond, spelt, or chickpea flour.
OLIVE OIL:
- Oil helps in making the flatbread soft. Use melted vegan butter or avocado oil as alternatives.
BAKING POWDER:
- We use it for rising the bread. You can use ¼ teaspoon of baking soda in addition to ½ teaspoon of vinegar as an alternative.
SEA SALT:
- Salt helps in improving the flavor. Use table salt or Himalayan pink salt as alternatives.
PLANT-BASED MILK:
- Helps in regulating the texture of the dough.
HERBS:
- These add freshness naturally. For alternatives, use dried oregano or garlic powder.
INSTRUCTIONS:
- Mix olive oil, salt, and vegan cottage cheese well in a bowl till the mixture gets creamy.
- Now include oat flour and baking powder and then mix.
- Slowly include plant-based milk till you create a pliable and soft dough.
- For the dough to absorb moisture, let it rest for five minutes.
- Separate the dough and make four same-sized balls.
- Roll each ball, having a thickness of ¼-inch, into either an oval or a round shape.
- On medium heat, heat up the skillet.
- Cook the flatbread from each of its sides for around two to three minutes till you start to see spots that are golden brown in color.
- Before serving, slightly brush the flatbread with olive oil and add some fresh herbs on top.
SERVING SUGGESTIONS:
- You can serve this vegan flatbread with baba ganoush or hummus.
- For a light lunch option, you can top this flatbread with tomato slices or avocado.
- This flatbread is also a great option to use for a pizza base.
TIPS:
- To avoid the flatbread from becoming dense, try not to overmix the dough.
- Make sure to add the plant-based milk slowly and gradually to avoid the dough from becoming sticky; rather, it should become soft.
- If you want the flatbread to become crispy, you can cook it for a few more minutes on low heat.
STORAGE INFORMATION:
FRIDGE:
- Stock the cooked flatbread in a sealed vessel for four days. Before serving, heat it up again for one to two minutes inside the skillet.
FREEZER:
- Layer the flatbread with parchment paper and then freeze it for one month. Thaw the flatbread at room temperature and heat it up again in an oven or in a skillet.
FAQs:
How to make the vegan flatbread, if omitting oil?
- You can add an extra one tablespoon of plant-based milk if excluding olive oil, but you will get a slightly dry texture of the flatbread.
Is this vegan flatbread gluten-free?
- It is not originally gluten-free, but you can make it by using gluten-free chickpea or oat flour.
Will it be possible to bake this flatbread instead of cooking?
- Bake it for ten to twelve minutes at 190°C.
NUTRITIONAL INFORMATION:
Calories: 130 kilocalories
Net carbs: 14 grams
Iron: 1.2 grams
Total carbs: 17 grams
Vitamin A: 210 IU
Fiber: 3 grams
Calcium: 105 grams
Protein: 8 grams
Serving size: 1 flatbread
Sodium: 170 grams
Serving: 4
Potassium: 210 grams
