flatbread

FLATBREAD RECIPE

Ingredients

300 g wheat flour

200 g buckwheat flour (or 170 g wheat flour)
7 g dry yeast
250 ml lukewarm water

1/2 tsp of salt
1 pinch of sugar

2 tbsp olive oil 

1 tbsp of fresh dill* (chopped)

 Method:

Stir the yeast into the lukewarm water and let it sit for about 15-20 minutes. Mix the flour with the salt and sugar. Once yeast is ready, add in oil. Stir the yeast, water and oil into the flour mixture and add fresh dill. Knead the dough for about 10 minutes until it’s smooth. Cut in three and leave the dough to rest while you prepare the toppings (about 20 minutes). Roll the dough out onto a surface (one at the time). Add toppings and bake it in the oven until crispy (15-20 minutes in a preheated oven on 220°C).

TOPPING 1

125 g fresh mozzarella cheese

one clove of garlic (finely sliced)

one small courgette (thin sliced lengthwise)

few slices of fresh goat cheese (fresh goat cheese infused with chilly flakes)

olive oil for drizzle 

pinch of salt 

fresh dill

TOPPING 2

125 g fresh mozzarella cheese

one clove of garlic (finely sliced)

1/2 aubergine (thin sliced lengthwise)

few slices of fresh goat cheese (fresh goat cheese infused with chilly flakes)

olive oil for drizzle 

pinch of salt

fresh dill

TOPPING 3

*for the wheat flour crust I did not use fresh dill in the dough

2 tbsp pumpkin puree + 1tbsp tomato puree (cover the flatbread dough with this mixture)

125 g fresh mozzarella cheese

1/2 of fennel bulb (thin sliced lengthwise)

few big capers from a jar

pinch of salt

olive oil for drizzle

chilly flakes (optional) 

October 5th, Sara is sending cold breeze from the North. And in that very moment the only thing that keeps her warm is glass of a very young wine and pizza she made for herself. Only pumpkin, garlic, cheese and chilly my dear. And there it was, I made a promise I will make her version of pizza, but by some strange circumstances I remembered courgette.. courgette.. Her version would be TOPPING 4 and the real effect of what was once only idea. Cheers to Sara and her ideas!