Healthy & Simple Zucchini Flatbread Made in the Food Processor
here's an easy vegan-friendly flatbread (or naan) recipe that's made in the food processor. The dough is then put in the fridge to let the yeast rise overnight. Thanks to the zucchini, the flatbread is higher in fiber and lower in calories! Hope you enjoy
Equipment
- 1 food processor , should have at least 6 cup capacity to handle dough (read notes*)
Ingredients
- 2 cups bread flour (240g)
- 1 tsp instant yeast
- ½ tsp salt
- 1 Tbsp sugar
- 200 g zucchini , about 1 cup sliced or 1 small-medium sized zucchini
- 3 Tbsp warm water
- 1 Tbsp light olive oil
Instructions
Combine the Dough Ingredients
- In a food processor, combine all dry ingredients: bread flour, yeast, sugar, salt.
- Add the cooked black beans.
- Pulse the food processor a few times until the mixture resembles coarse sand
- Add the water and oil and process for 15-20 seconds until the mixture comes together. The dough surface will be shaggy and rough.NOTE: If the dough won’t come together after 20 seconds, add water ONE TABLESPOON at a time until the dough comes together. The dough should feel a little dense, but keep in mind that the zucchini will also contribute a lot of moisture when cooked.
- Once done, scrape the dough into a clean bowl.
- Cover the dough loosely and let rise for 1 hour at room temperature until puffy.
After the First Rise (Choose ONE method below)
- For overnight method: without deflating the dough, cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours. Let the dough come to room temperature before shaping.
- For the quick method: deflate the dough completely and let the dough rise in a warm place for 2-3 hours until the size doubles.
Shaping the Dough
- Gently scrape the risen dough from the bowl using a silicone scraper or spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
- Use your hands to stretch out each of the divided dough into rounds.
- For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
Cook the Flatbreads
- Preheat a skillet with 1 Tbsp of olive oil or coconut oil
- One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
- Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
- Once the flatbreads are cooked in the center, and golden brown, remove from the skillet.
- Repeat with the rest of the flatbread dough. Enjoy!
- The flatbreads can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Video
Notes
*according to Kitchen Aid, food processors should be around 6-9 cup capacity for handling doughs of this size. For reference, I used a 16 cup food processor (Breville Sous Chef) in my photos.
Nutrition
Calories: 286kcalCarbohydrates: 51gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 298mgPotassium: 222mgFiber: 3gSugar: 4gVitamin A: 101IUVitamin C: 9mgCalcium: 19mgIron: 1mgZinc: 1mg***Net Carbs: 48g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!