Cheesy Carrot Flatbreads

1 ½ cups (about 180 g) grated carrots (finely grated)
1 cup (120 g) all-purpose flour (or whole wheat flour for a heartier version)
½ cup (50 g) shredded cheese (cheddar, mozzarella, or your favorite meltable cheese)
1 egg
2 tbsp olive oil (plus more for cooking)
1–2 tbsp milk or water (as needed)
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Optional: 1 tbsp chopped fresh herbs (parsley, dill, or chives)

Prepare the Carrots
- Grate carrots finely using a box grater or food processor.
- Squeeze out excess moisture using a clean kitchen towel or paper towels (important for texture).
Make the Dough
- In a large bowl, combine grated carrots, flour, shredded cheese, egg, olive oil, garlic powder, salt, pepper, and any herbs.
- Mix until a soft dough forms.
- If it’s too dry, add a tablespoon or two of milk or water; if too sticky, add a little more flour.
Shape the Flatbreads
- Divide the dough into 4–6 equal portions.
- Roll each portion into a ball, then flatten it into a round or oval (about ¼ inch thick).
- Lightly flour your surface if needed.
Cook the Flatbreads
- Heat a nonstick skillet or griddle over medium heat.
- Brush lightly with olive oil.
- Cook each flatbread for 2–3 minutes per side, until golden brown and cooked through.
- Add more oil as needed between batches.
Serve
- Serve warm — the cheese will be slightly melty and the edges golden!

Serve these cheesy carrot flatbreads with:

Cheese options: Sharp cheddar gives the most flavor, but mozzarella or parmesan also work well.
Add-ins: Try mixing in a pinch of cumin, paprika, or chili flakes for extra flavor.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven.
Freeze: Stack between parchment sheets and freeze up to 1 month — reheat straight from frozen.