Nothing goes down quite as well for a tasty lunch or effortless dinner as a delicious homemade flatbread in our household. The divine aroma of freshly baked bread is a sure-fire way to get the family in the kitchen, and this recipe is surprisingly quick and easy to pull together… Plus, it’s satisfyingly forgiving if you’re not a master bread baker! You can top this flatbread with almost anything you can think of. In this particular recipe, we’ve gone for a deliciously healthy cauliflower and tofu mixture. If you know how to make tofu yourself, there is no doubt that even your meat-eating friends will be impressed by this recipe!
Be sure to use conventional, non-Greek, yogurt in this flatbread to not throw off the wet/dry ingredients ratio. Otherwise, get stuck in and enjoy the wonders of baking and the satisfaction of a meal that’s totally homemade and totally delicious!
For the flatbread:
- ½ cup whole wheat flour
- ¾ tsp kosher salt
- ¼ tsp baking powder
- ½ cup whole-milk yogurt (not Greek)
For the topping:
- 2 tbsp ghee or extra-virgin olive oil
- ½ medium head of cauliflower, cut into florets
- 1 small red onion, sliced into wedges
- 2 garlic cloves, crushed
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 ½ inch piece of finely grated ginger
- ½ tsp ground turmeric
- 14oz block of firm tofu, pressed and cut into 1” pieces
- 2 tbsp golden raisins
- Handful almonds, toasted and sliced
- Handful fresh dill
- Use a tofu press or DIY tofu pressing method to squeeze any excess liquid from your block of tofu. Once no liquid remains, cut the tofu into 1” cubes and set aside.
- In a medium bowl, place the whole wheat flour, salt, baking powder, and 1/3 cup of flour and whisk to combine.
- Slowly stir the yogurt into the dry ingredients.
- Transfer the dough onto a clean and floured flat surface and knead the dough for approximately 1 minute until it’s mostly smooth.
- Divide your dough into two equal halves and cover in plastic wrap, then leave to rest for 15 minutes.
- Once the dough has relaxed, work with one piece at a time to roll it out on a lightly floured surface. You may need to sprinkle a bit more flour while rolling to prevent the dough from sticking. Keep rolling until the bread dough is approximately 1/8 of an inch thick.
- Once you’ve prepared both pieces of dough, place a medium skillet over medium-high heat.
- Cook the flatbread in the skillet for approximately 2 minutes, when the bottom should be golden brown and puffy, with a few slightly charred spots.
- Turn the bread onto the other side, cook for around 1 minute more, then transfer to a plate and cook the second half of the bread dough.
- After you’ve cooked your flatbreads, prepare the toppings by heating 1tbsp of ghee or oil in a large Dutch oven over medium-high.
- Add your cauliflower to the pan in a single layer and cook, undisturbed, for 4-5 minutes until the cauliflower is slightly golden on the bottom.
- Toss the cauliflower and continue to cook until each piece is browned in parts but still crunchy (around 4 minutes extra), tossing regularly.
- Add the onion and garlic to the cauliflower with the remaining 1tbsp ghee/oil.
- Cook everything for another 8-10 minutes, occasionally tossing, until the vegetables are roughly halfway to tender.
- Add ginger and garlic to the cauliflower mixture and continue to cook, occasionally stirring, for around 1 minute. You should be able to smell the fragrances from the herbs.
- Add the pressed and cubed tofu, raisins, and 1 cup of water to the pot and bring everything to a simmer.
- Cook, partially covered, for around 10 minutes, or until the cauliflower is tender and the liquid has reduced by half.
- Season the cauliflower and tofu mixture with salt and pepper to taste and remove from the heat.
- Top each flatbread with half the cauliflower and tofu mixture and sprinkle over a handful of sliced toasted almonds and dill before serving. Alternatively, arrange the veggies on a platter with the flatbreads sliced to one side so everyone can help themselves.
The trick with any tofu recipe is to prepare the tofu by squeezing out all excess liquid before combining it with seasonings or cooking. For the best results when pressing your tofu, use a high-quality tofu press. You can also press tofu with two chopping boards and some heavy objects such as cans and cookbooks.
We’re sure you’ll love this delicious and healthy cauliflower and tofu flatbread as much as we do.