Garden flatbread seems to be a thing now; it’s all over social media. Veggies, herbs, seeds, fruits and cheeses are used to make grass, flowers, blooms, foliage, insects and birds. And when your flatbread is Chēbē, it’s gluten free and grain free, too!
Wouldn’t this be a great project for your kids? It’s easy to do! That’s up to you, but we suggest you let your creativity take over, and maybe you first search the web for some examples that catch your eye. And, if you end up with a masterpiece that looks too beautiful to eat, perish the thought! .… Just take a picture of it first (and post it on social media!).
If you don’t do eggs, Chēbē dough can be made with egg substitutes. We suggest aquafaba, but other replacers can do the job.
We used our Focaccia Mix on this one. Seasoned with rosemary and basil we love the flavor! However, any of our five savory flavors work great with this fun recipe!
- 1 pkg (7.5 oz) Chebe Focaccia Mix (or other savory Chebe mix)
- 1 or 2 oz Parmesan cheese, shredded or grated (you may usedairy free cheese or omit the cheese)
- 4 Tbsp milk or milk substitute
- 2 eggs, large
- 2 Tbsp olive oil (or other cooking oil)
- Olive oil
- Cherry tomatoes
- Green onions
- Black olives
- Coarse salt (to taste)
Preheat oven to 400 F
Prepare the veggies and herbs for your “garden”. Set aside.
Prepare the Chebe dough according to package directions.
Flatten the dough to a rectangle of about 12” x 9”.
With the tips of your fingers, make dimples /depressions in the dough.
Brush with olive oil and decorate your garden with the herbs and vegetables.
Sprinkle the top with the coarse salt.
Bake for 20 to 25 minutes.
Be sure to take pics before you eat your masterpiece!
There are many herbs and vegetables that can be used to make a garden top. Suggestions: rosemary, basil, dill, arugula, bell peppers, green olives, etc.