Carrot Flatbread

Today we went to library and among other books we borrowed three books about Finnish cuisine. One of them is Hilkka Uusivirta’s Suomalaisen perinteen keittokirja (The Cook Book of Finnish Tradition), which had a carrot flatbread recipe that caught our eyes. We made some minor changes (like substituted cow’s milk with oat milk) and here’s the recipe with the changes.

Carrot Flatbread

400 g carrots (3-4 big)
0,5 dl oat milk
2 tbsp brown sugar or syrup
2 tbsp oil
pinch of salt
250 g graham or bread flour

Peel the carrots and cut them in 3-4 cm long pieces. Bring the water to boil and cook the carrots until soft. Drain, but save 1,5 dl water. mash the carrots and allow to cool to room temperature or little warmer. Add saved water, milk, brown sugar, oil and salt and mix well. Add the flour and stir until well mixed, don’t knead. Make 6 round flat breads (about 1,5 cm thick), poke few holes with a fork and bake in 250 Celsius degrees about 30 minutes. Cover with a towel for a while and serve when they’re still warm/hot.


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