Asparagus Leek and Mustard Flatbread
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon salt, plus more to taste
- 1 1/2 cups water, or as needed
- 1 bunch (6-8) asparagus stalks, washed but not trimmed
- 1/2 medium leek, white and light green parts only, thinly sliced
- Extra virgin olive oil for drizzling
- Freshly ground black pepper to taste
- 2 tablespoons Dijon mustard or spicy brown mustard
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