Roasted Veggie Flatbread (Spain)
Ingredients
FOR THE DOUGH......
- 1 1/4 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp baking powder
- 1/3 cup extra virgin olive oil
- 2/3 cup water
FOR THE TOPPING....
- 1 medium red pepper, seeds removed and cut into strips
- 1 medium green pepper, seeds removed and cut into strips
- 3 medium tomatoes, halved and cut into thick slices
- 1 small eggplant, peeled and sliced into thin slices
- 1 medium onion, cut in half and then thinly sliced
- 1/4 cup extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried dill
Instructions
- Preheat oven to 400 degrees F. Add all the vegetables to a bowl. Toss well with olive oil and herbs. Spread vegetables evenly on a sheet pan. Roast for about 20 minutes. Veggies should begin to soften and caramelize. Do not overcook as they will continue to roast when they are put back in the oven with the dough.
- While vegetables are cooking, prepare dough. In a bowl, mix the flour with the salt, pepper, and baking powder. Then mix in the olive oil. The texture should be like wet sand on the beach.
- Gradually add the water until it has a silky and elastic texture. Knead for 5 minutes.
- Use a rolling pin to roll the dough out on parchment paper. Roll until dough is about ½ inch thick.
- Place dough with parchment paper on a sheet pan. Evenly spread the roasted vegetables onto the dough.
- Bake the flatbread at 400ºF for about 20 - 30 minutes or until crust is browned.
Nutrition
Calories: 530kcalCarbohydrates: 54gProtein: 8gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gSodium: 556mgPotassium: 737mgFiber: 9gSugar: 10gVitamin A: 1864IUVitamin C: 79mgCalcium: 116mgIron: 4mg
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