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Mix the base: In a bowl, whisk 1 egg, add 300 ml milk, 1 tsp baking powder, 1 tsp salt, 2 tbsp sugar, and stir well.
Add liquids and oil: Stir in 3 tbsp olive oil and 300 ml water.
Incorporate flour: Gradually add 300 grams of all-purpose flour, mixing to avoid lumps, and let the mixture rest for 10 minutes.
Prepare fillings: Grate cheddar cheese and finely chop parsley.
Cook flatbreads: Heat a pan over medium heat, brush with oil, and cook ladlefuls of the batter for 3 minutes on each side.
Optional: For the egg version, whisk 1 egg with black pepper, pour into the pan, and cover with a cooked flatbread.
Serve: Enjoy warm with your choice of fillings or as a side.
Serving Suggestions:
Use the flatbread as a wrap for sandwiches, or pair it with soups and stews.
Serve with scrambled eggs and vegetables for a hearty breakfast.
Pair with dips like hummus, tzatziki, or guacamole for a snack or appetizer.
Use them as a base for mini pizzas or quesadillas.
Cooking Tips:
Make sure to rest the batter for at least 10 minutes to let the baking powder activate.
Cook over medium heat to ensure even browning without burning the flatbreads.
Add herbs or spices like cumin, thyme, or rosemary for extra flavor.
Avoid overmixing the batter to keep the flatbreads tender.
Nutritional Benefits:
Rich in protein from eggs and cheddar cheese.
Provides fiber and complex carbohydrates from all-purpose flour.
Contains healthy fats from olive oil.
Parsley adds vitamins A, C, and K along with antioxidants.
Dietary Information:
Vegetarian (if using the base recipe with cheese and parsley).
Can be made gluten-free by substituting all-purpose flour with gluten-free flour.
Dairy-free if the cheese is omitted or replaced with a plant-based option.
Nut-free.
Nutritional Facts (per serving):
Calories: 220 kcal
Protein: 7 g
Fat: 10 g
Carbohydrates: 26 g
Fiber: 2 g
Sugars: 3 g
Storage:
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