Parsnip and sesame flatbreads recipe

Name: Parsnip and sesame flatbreads recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) Parsnips, peeled and finely grated; 250 g (8.8oz) Quark cheese (or thick Greek yoghurt if you really can't find quark); 50 ml (1.8fl oz) Rapeseed oil, or vegetable oil; 1 tbsp Golden syrup; 0.5 tsp Sea salt; 1 tsp Bicarbonate of soda; 150 g (5.3oz) Strong wholemeal bread flour; 150 g (5.3oz) Strong white bread flour; 1 Egg, lightly beaten for glazing; 2 Baking trays lined with non-stick baking paper

Servings: persons

1
Preheat the oven to 225C (425F) Gas 7.
2
Put the grated parsnip in a saucepan with 100 ml water.
3
Bring to the boil, then simmer gently for 5 minutes, or until the parsnip is cooked.
4
Transfer (without draining) to a mixing bowl and set aside to cool.
5
Add the rest of the ingredients and 100 ml water to the mixing bowl and mix to a fairly soft dough.
6
Drop heaped tablespoons of dough onto the prepared baking trays, spacing them apart slightly.
7
Sprinkle flour on your hands and flatten the flatbreads until they are about 7 cm across.
8
Brush the beaten egg over the flatbreads, to glaze them, and sprinkle sesame seeds over the top.
9
Bake in the preheated oven for about 10 minutes, or until golden brown.
10
Serve hot or cold.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g (7.1oz) Parsnips, peeled and finely grated, 250 g (8.8oz) Quark cheese (or thick Greek yoghurt if you really can't find quark), 50 ml (1.8fl oz) Rapeseed oil, or vegetable oil, 1 tbsp Golden syrup, and more.

Yes, Parsnip and sesame flatbreads recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!