Vegetable Flatbread

Directions

• FOR THE DOUGH
• Add warm water to the instant yeast and sugar. Stir until completely dissolved. Let it sit for 10 minutes till it looks creamy.
• Add in the yeast mixture to the flour along with salt and olive oil. Knead with your hands until its all combined. The dough will be quite sticky at this stage but keep working it gently until it’s smooth and combined.
• Add 1 tsp of olive oil to a bowl and place the dough. Cover with a cloth and keep it aside for about half an hour.
• 
  FOR THE SAUCE
• Heat oil in a pan -add in the onions, garlic, dried red chillies and chilli flakes. Sauté till the onions are caramelized.
• Add in the tomatoes and cook until the tomatoes are soft and the sauce has condensed.
• Let the mixture cool.
• Once cooled, add it into a blender. The sauce should resemble a smooth thick paste.
• Add the blended tomato mix back into a pan, thin it out with water and season with salt and pepper. Keep aside to be used later.
• SAUTEED VEGETABLES
• Heat 2 tbsp of olive oil in a pan and add in all the vegetables except the olives. At this stage, you can also add in any vegetable of your choice – zucchini, carrots, sliced eggplant, etc.
• Sauté until the assorted vegetables are cooked well.
• ASSEMBLY OF THE FLATBREAD
• Preheat your oven to 210 ° C.
• Flour your work surface lightly before placing the dough ready to be rolled. Roll it to about 1/4 inch thickness in an elongated shape. Gently transfer to a baking tray.
• Spread a tsp of oil on the rolled dough before adding the sauce. Layer with veggies and cheese.
• Bake for 15 – 20 mins or until the edges of the dough are brown.
• Let it cool and enjoy!