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Khapli Wheat Margherita Flatbread

Recipe Made In A Jiffy

Love Margherita pizzas but worried about nutrients? Then meet this khapli wheat margherita flatbread recipe, which takes the classic flavours of Margherita pizza and lays it over a thin-crust flatbread. The dough for this particular pizza recipe uses Aashirvaad Chakki Khapli Atta, which has a good amount of fibre, protein, iron and vitamin B1 that supports energy metabolism. Since it is a thin-crust and flatbread, rolling the khapli dough thin is the part that needs the most attention. Khapli atta’s lower gluten content means the dough doesn't stretch as enthusiastically, like elastic, as you will see when it comes to a regular maida-based crust. Rolling it out in stages, rather than trying to thin it in one go, keeps the base from tearing while still getting it to bake properly in the oven. Khapli wheat's bran plus sugar also means it browns faster under heat than regular wheat flour. So keep an eye on the oven from around the six-minute mark. This pizza recipe takes just 10 minutes to bake and another 15 for the preparation, from kneading the dough for the khapli atta flatbread, chopping the tomatoes and shredding the cheese. You get the same mix of mouthwatering stretchy mozzarella cheese, olive oil, garlic salt, cherry tomatoes, and fresh leaves, finishing off wth a balsamic drizzle for impeccable flavours, perfect for a light meal or a shared appetiser.