They’re soft, flavorful, and a great way to sneak in veggies — perfect as a snack, side, or even pizza base. Think of them as cheesy naan meets veggie flatbread.
Here’s a simple, foolproof recipe 👇
🥕 Cheesy Carrot Flatbreads
Ingredients
(Makes 6–8 small flatbreads)
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1 cup (130 g) grated carrot (about 2 medium carrots)
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1 cup (125 g) all-purpose flour (or half whole wheat, half all-purpose)
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½ cup (50 g) shredded cheese (cheddar, mozzarella, or a mix)
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½ cup (120 g) plain yogurt (Greek or regular)
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1 tbsp olive oil or melted butter
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1 tsp baking powder
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½ tsp salt
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½ tsp garlic powder (optional)
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1 tbsp chopped parsley or chives (optional)
Instructions
1. Prepare the dough
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In a large bowl, mix flour, baking powder, salt, and garlic powder.
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Add grated carrot, shredded cheese, and herbs. Toss to combine.
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Stir in yogurt and olive oil. Mix until a soft dough forms.
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If it’s too sticky, add a little more flour; if dry, add 1–2 tsp yogurt or water.
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Knead gently for 1–2 minutes until smooth.
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Let rest 10 minutes (makes rolling easier).
2. Shape the flatbreads
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Divide dough into 6–8 balls.
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Roll each one into a circle or oval about ¼ inch thick on a floured surface.
3. Cook the flatbreads
Option 1 – Skillet (classic):
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Heat a nonstick skillet or griddle over medium heat.
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Cook each flatbread 2–3 minutes per side until golden and lightly charred.
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Brush with melted butter or olive oil while warm.
Option 2 – Oven:
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Preheat to 425°F (220°C).
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Bake flatbreads on parchment for 8–10 minutes, flipping halfway through.
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Optional: broil for 1 minute to brown the top.
4. Serve
Serve warm as:
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A snack with hummus, tzatziki, or garlic yogurt
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A side to soups or curries
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A base for mini pizzas or wraps
💡 Tips & Variations
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Add a pinch of chili flakes or cumin for a spiced version.
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Use sweet potato or zucchini instead of carrot for variety.
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Sprinkle extra cheese on top while cooking for extra meltiness.
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Can be made gluten-free using oat or chickpea flour (adjust moisture).
Would you like me to give you a stuffed version — cheesy carrot flatbreads with a gooey filling (kind of like a quesadilla or paratha)?
