2 Ingredient Flatbread With Asparagus and Herbs
Why not turn your CSA box veggies or Farmers Market haul into a light lunch or simple appetizer? This easy and colorful 2 Ingredient Flatbread With Asparagus And Herbs is perfect for using up some veggies. The limitless possibilities for vegetables to use are almost endless. This can be altered for any season of the year and any palate. This fast and fresh recipe is sure to become a go to!
2 Ingredient Flatbread
2 Ingredients? Yes! The dough for this easy recipe is just two simple ingredients. Instead of utilizing store bought puff pastry or pre made pizza dough, it is so easy to make a dough for this flatbread yourself!
Did you know that this blog is all about fresh, homemade, and doing things from scratch as much as possible? I’ve been developing easy homemade recipes like this for a long time, and I love sharing ideas and tips with you, and I am glad you’re here! In this post, I’ll also share some tips for making your own self rising flour if you don’t have any on hand when making this recipe.
In fact, one of the things that makes this veggie flatbread really special is the creme fraiche spread. I even have a recipe right here on the site for homemade creme fraiche!
The dough is very simple, and even if you have never made anything like it before, you will likely find this very easy to do. I have plenty of photos and instructions to help you with flatbread dough success!
Make Your Own Self Rising Flour
DIY self rising flour is so easy! Making self rising flour is as simple as using all purpose flour and baking powder in the right proportions.
If you have a sifter, that is a great way to make sure the flour and baking powder are properly incorporated, but if you dont you can use a spoon to stir them together. Just be sure you stir well so the baking powder is thoroughly mixed in.
How To Make Vegetable Flatbread
This is a very easy recipe!
- Make your greek yogurt dough.
- Shape it in a round or oval on a rimmed baking sheet.
- Stir together the ingredients for the creme fraiche spread.
- Spread it over the dough.
- Add your veggies and cheese.
- Bake and serve!
Serving And Storage Tips
This keeps in the fridge wrapped in foil for two or three days, and you can simply pop it in the microwave for a few seconds to warm it up (without the foil of course).
This flatbread is great with a little of this fresh herb dip spooned on top, or a drizzle of tahini sauce. It also makes a great spread with a crudite platter.
A little squeeze of lemon on top gives the vegetables a little brightness.
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2 Ingredient Flatbread with Asparagus and Herbs
These versatile and easy vegetable flatbread uses a two ingredient dough, and the possibilities for toppings are endless.
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
For the Dough
- 1 cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 5.3 ounce container of Plain Greek Yogurt (I used full fat)
For the Creme Fraiche Spread
- 1/4 cup Creme Fraiche
- 2 Tbsp Fresh Chives
- 1 tsp Shallot, chopped
- 1 clove Garlic, finely chopped
- Pinch of Salt
For the Toppings
- 1/2 cup Arugula
- 8–10 Asparagus Spears, tough ends trimmed
- 1/3 cup shredded Fontina Cheese
- 1/8 tsp cracked Black Pepper
Instructions
- Heat oven to 450 degrees. In a medium bowl, add the all purpose flour, salt, and baking powder and stir well.
- Add the yogurt and stir to combine. Once some of the flour is absorbed start kneading with your hands to fully combine the ingredients.
- Turn out onto a lightly floured work surface and knead a few more times, and shape into an oval or round that is about a quarter inch to a half inch thick.
- Sprinkle a rimmed baking sheet with course ground cornmeal and place the dough round on top.
- Next, chop the garlic, shallot, and chives and stir into the creme fraiche. Add the salt to the mixture and spread evenly over the dough, leaving about a half inch border all the way around.
- Top the dough with the asparagus, then add add the arugula and Fontina. Sprinkle the black pepper evenly over the top.
- Bake for 10 to 15 minutes until the cheese is melted and the edges of the dough are light golden. Cut into slices and serve.
Notes
Self rising flour can be used instead of making your own, just substitute the same amount of self rising flour for the all purpose and leave out the baking powder, as it is already in the self rising flour.
Any other melty cheese can be used in place of Fontina, such as Mozzarella.
When making the dough, it is going to seem dry at first when you add the yogurt and begin stirring. The flour takes a little effort to soak up the yogurt. You might feel tempted to add more yogurt to get the flour to blend, but there is not need. Be careful not to over knead, you only need to work the dough until combined.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Appetizers and Drinks
Nutrition
- Serving Size: 1
- Calories: 163
- Sugar: 2
- Sodium: 323
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 7
- Cholesterol: 21
This post is one of my features for this week’s WTJR! Thank you for sharing with us!
You are welcome, and thank you for the feature!
Looks delicious Amy!!
Thank you!
This sounds like a very tasty recipe. Thanks for sharing on SSPS, I hope to see you again next week. I will be featuring your recipe.
Thank you Estelle!
Glad I found you on the Homestead blog hop this sounds so good, I will give it a try,
This looks so tasty and at least half of my household would eat it =)
http://www.chezmireillefashiontravelmom.comn
I’m always on the lookout for a nice lunch idea, I get together once a week with a group of friends and we take turns to host so it’s a perfect chance to try something different. Pinning so I can find this again when it’s my turn 🙂
I hope you and your friends love it!
That looks and sounds so delicious! I can’t wait to start getting our CSA boxes in another month or so… We do love our fresh veggies. I use that “2-ingredient” dough every week to make homemade pizzas ever since I joined Weight Watchers and the best part is that the rest of my family members like it too.
This two ingredient dough is awesome isn’t it? I am waiting to get my CSA boxes too!
this recipe was fantastic! such a simple and bright dinner, full of flavor. I did make a couple of tweaks that may not be necessary, but i wanted to share. My asparagus spears were fairly thick so i halved them, and trimmed off a few inches from the end. I also tossed the arugula in a bit of olive oil and freshly squeezed lemon, and added it to the flatbread after it was baked. This added a fresh punch of flavor. Will definitely be making this again!
I am so happy that you loved this recipe, and the addition of a little lemon juice and olive oil with the arugula sounds great! I’m glad you will be making this again!
This looks like Spring to me! I love the tip about the yogurt slowly excepting the flour. I always get myself in trouble by prematurely adding more liquid/fat. Can’t wait to try!
Hello Melinda! I hope you enjoy this recipe. The first time I made this dough, I really wanted to add more yogurt too, but I stuck with it and it came together beautifully!