I use minced kale or kale pesto in the dough and then I will slather some more pesto on the cooked flatbread and then top with veggies. You can use a store bought pesto if you don't have any on hand - or use any leafy green!
Makes 6 flatbreads
2/3 cup Greek yogurt
1 cup spelt flour, plus extra for dusting
½ cup minced kale or ¼ cup kale pesto
1½ teaspoons baking powder
½ teaspoon kosher salt
1 tablespoon extra virgin olive oil, plus additional for drizzling
Assorted sliced veggies such as asparagus, radish, arugula
6 tablespoons hemp seeds
Combine the yogurt, flour, kale (or kale pesto), baking powder, and salt in a bowl and mix well.
Turn onto a lightly floured surface and divide the dough into 6 pieces.
Roll out each piece into a thin round, dusting with extra flour if necessary.
Heat an 8 or 10-inch non-stick saute pan over medium heat and brush with some of the oil.
Cook 1 of the flatbreads for 2–3 minutes on each side or until golden brown and cooked through. Repeat with the remaining oil and flatbreads.
Top with veggies.
Drizzle with additional oil and sprinkle with 1 tablespoon of hemp seeds per flatbread.