- In a medium bowl stir together flour, the water, oil, garlic salt, turmeric, and cumin. Let stand 10 to 15 minutes. Stir in egg and cilantro. (Batter will be thin.)
- Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Spoon in a scant 1/4 cup batter; lift and tilt skillet to spread to a 6-inch circle. Cook 2 minutes or until golden, turning once. Remove from skillet. Repeat with remaining batter, coating skillet with additional cooking spray as needed. Top flatbreads with Desired Topping.
From the Test Kitchen
Spread flatbreads with 6 Tbsp. hummus. Top with 1 cup each shredded rotisserie chicken and quartered grape tomatoes and 1/2 cup crumbled feta cheese. Combine 2 Tbsp. plain low-fat yogurt and enough water to reach drizzling consistency. If desired, stir in a few dashes hot or toasted sesame oil. Drizzle over flatbreads.
Per Serving: 241 calories, 19 g protein, 14 g carbohydrate, 12 g total fat (4 g sat. fat), 104 mg cholesterol, 3 g fiber, 4 g total sugar, 11% Vitamin A, 9% Vitamin C, 466 mg sodium, 11% calcium, 10% iron
Cannellini Bean, Olive, and Pesto Topping
Prepare flatbreads using Italian seasoning and parsley or basil. Top hot flatbreads with 1 cup finely shredded Italian cheese blend or Parmesan cheese and 1/4 cup pesto. In skillet heat 1 cup each canned cannellini beans, rinsed and drained, and chopped roasted red sweet peppers. Spoon onto flatbreads.
Per Serving: 285 calories, 16 g protein, 21 g carbohydrate 15 g total fat (5 g sat. fat), 68 mg cholesterol, 5 g fiber, 3 g total sugar, 28% Vitamin A, 33% Vitamin C, 746 mg sodium, 22% calcium, 15% iron
Easy Cheesy Topping
Top hot flatbreads with 1 cup shredded Mexican cheese blend. Combine 3 Tbsp. light sour cream and enough water to reach drizzling consistency. Stir in 1/4 tsp. hot chili powder. Drizzle over flatbreads and top with 2 Tbsp. chopped green onions. If desired, serve with fresh salsa.
Per Serving: 189 calories, 11 g protein, 8 g carbohydrate, 12 g total fat (6 g sat. fat), 76 mg cholesterol, 1 g fiber, 2 g total sugar, 8% Vitamin A, 1% Vitamin C, 194 mg sodium, 17% calcium, 7% iron
To Make Ahead
Prepare flatbreads as directed; cool. Store in an airtight container in refrigerator up to 3 days. To serve, heat a 10-inch nonstick skillet over medium-high heat. Add two flatbreads; cook 1 1/2 minutes or until heated through, turning once. Remove from skillet. Repeat with remaining two flatbreads. Top with Desired Topping.
Nutrition Facts (Socca Flatbreads)
- Per serving:
- 75 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 47 mg chol. ,
- 87 mg sodium ,
- 7 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 4 g pro.