Ingredients
For the Dough:
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
1 teaspoon instant yeast
2 tablespoons olive oil
¾ cup warm water (adjust as needed)
For the Vegetable Filling:
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 tablespoon olive oil
1 zucchini, grated
1 carrot, grated
1 cup spinach, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
Salt and pepper to taste
½ cup shredded cheese (optional)
Instructions
Prepare the Dough:
In a large bowl, mix together the flour, salt, sugar, and instant yeast.
Add olive oil and warm water gradually, mixing until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.
Prepare the Filling:
Heat olive oil in a large pan over medium heat.
Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
Stir in the grated zucchini, carrot, and garlic. Cook for another 5 minutes until the vegetables are tender.
Add the chopped spinach and cook until wilted.
Season with cumin, coriander, paprika, salt, and pepper. Stir well to combine and cook for an additional 2 minutes.
Remove the filling from the heat and let it cool slightly. If desired, mix in the shredded cheese for a richer filling.
Assemble the Flatbreads:
Preheat a griddle or large pan over medium heat.
Divide the risen dough into 6 equal portions.
Roll out each portion into a thin circle on a floured surface.
Place a generous spoonful of the vegetable filling in the center of each circle.
Enjoy.