Soft and fluffy, the uncomplicated flavor structure of flatbread is also where its magic lies. It melts in your mouth easily, especially when paired with fruit spreads or savory preserves such as chutney. That magic comes alive with our Carob Flatbread recipe.
Flatbread Without Refined Sugar
Making flatbread is a straightforward process and is probably the best starting point for anyone wanting to bake bread at home for the first time. There is no refined sugar in this recipe. Coconut sugar and raw carob powder team up to deliver the subtle sweet notes that flatbread is known for.
What Is The Difference Between Flatbread and Naan?
A flatbread is any type of unleavened bread. Traditionally, it is made without yeast. Flatbread-making typically requires flour, salt and water. The resulting dough is then rolled out flat and cooked in a brick oven. Most Mediterranean and Middle Eastern cuisines have their own signature flatbread and Naan is one of them. In the Americas (North, Central and South), they have popularized tortilla, which is also a type of flatbread. Romagna in Italy is known for piadina, another type of flatbread.
Our flatbread recipe utilizes yeast for a light and bouncy texture, making it a perfect vessel for dips or as a base for savory versions. The form factor reveals a cross between a pita bread and a traditional flatbread such as Naan. Some would prefer to not slice the bread and instead use it as a base for homemade pizza. It is also common to hear about flatbread being infused with aromatic herbs and being sliced as flat bread strips.
Whichever direction one takes with the recipe, bottom line is, it is comfort food perfection. On a cold day, you may enjoy it with a hearty vegetable soup or a hot carob beverage. For breakfast or as a side, it is excellent with sweet spreads such as carob hazelnut spread, sweet red bean paste, and carob apple butter spread. If crackers aren’t available for charcuterie, you may slice the flatbread into triangles and serve it with cheese, cold cuts, fruits, nuts and seeds.
Enjoy making this at home or for your cafe! Next time, we will explore the possibility of turning this recipe into a gluten-free one. Enjoy!
RECIPE: Carob Flatbread
- 1 Baking Oven
- 1 cup whole milk, warm (NOT HOT)
- 1/4 cup butter, unsalted, sliced to soften easily
- 1 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 2 1/4 tsp dry yeast
- 1/4 cup water, warm (not hot)
- 3 cups all-purpose flour
- 3 tbsps The Australian Carob Co. Raw Carob Powder
- 1 tsp baking powder
- In a small bowl, mix the warm milk, butter, coconut sugar and salt.
- Mix the yeast with the warm water in a small cup.
- In a large bowl, mix the flour, carob powder and baking powder.
- Make a well in the dry ingredients and add both of the liquid mixes.
- Stir to mix and then continue using one's hands and fingers until it all has come together into a dough.
- If it is too wet, add a little flour. If it is too dry, add a little milk.
- Knead the dough for a good five minutes. Divide into two balls and very lightly oil the surface and put back in the bowl. Cover the bowl with a cloth and let the dough balls rise in a warm place (not hot).*
- After an hour or so, the dough should be about doubled in size. Gently press each ball flatter and pull and stretch and push the dough on a parchment covered baking sheet.
- Fill each half of the baking sheet with one of the dough balls stretching it to fit reasonably evenly and well. Slice each side in half and then slice in smaller strips in the other direction to the size you prefer. Brush the top of all the slices with melted butter and sprinkle with your choice of herbs or seeds, etc. We used a mix of cinnamon and sugar in a very light dusting.
- Bake at 350 degrees F for 15 minutes, then rotate the baking sheet moving the back of it to the front of the oven. Bake for another 10 to 15 minutes but check it every 5 minutes until it is browning and done.
- Let cool on a baking rack. Serve with whatever you prefer. They go well with chutney, jam, savory, cheese, sauces, gravies, etc.
- During the winter months where the kitchen tend to stay cold despite a central heating system, set the oven on the lowest setting (approx. 170 degrees). Leave the door open, placing the covered bowl on a pot holder on the open door for a warm place.
- If coconut sugar is unavailable, please feel free to use organic maple sugar to keep the recipe refined sugar-free.
- If preferred, you may use roasted carob powder in place of raw carob powder. Please feel free to adjust the amount for sweetness and carob flavor, based on personal preference.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.