Turkish · Lunch
Mixed Vegetable Flatbread
Turkish flatbread made from thin, hand-stretched dough topped with sautéed onion, bell pepper, zucchini and tomato, spiced with cumin, paprika and Aleppo-style chili flakes, finished with parsley, sumac and crumbled feta, baked until crisp and blistered.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
478Calories
13.8gProtein
15.9gFat
76.5gCarbs
8.3gSugar
6.9gFiber
1215mgSodium
9mgChol
3.9gSat Fat
680mgPotassium
140mgCalcium
4.3mgIron
0.1mcgVitamin B12
48mgVitamin C
Goes well with
Sauvignon Blanc
local
Turkish Tea (Çay)
international
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
In a small bowl, whisk together flour, instant yeast and salt. Stir in warm water and 1 tsp olive oil until a rough dough forms. Turn onto a floured counter and knead for 5 minutes until smooth and elastic.
2
Proof
Cover the dough with a damp cloth and let rest at room temperature for 30 minutes until visibly puffed.
3
Sauté
Heat 1 tbsp olive oil in a small skillet over medium heat. Add the onion, bell pepper and zucchini, stirring occasionally, until softened and lightly browned, about 6 to 8 minutes.
4
Bloom
Stir the cumin, paprika and chili flakes into the skillet and cook for 30 seconds until fragrant. Fold in the tomato and tomato paste and remove from heat.
5
Build
Roll the proofed dough into a thin oval roughly 1/4 inch thick on a floured surface. Spread the vegetable mixture evenly, leaving a 1/2 inch border, then transfer to a parchment-lined baking sheet.
6
Bake
Bake in a preheated 475F oven for 10 to 12 minutes, watching closely, until edges are blistered and deep golden and the base is crisp underneath.
7
Finish
Scatter the crumbled feta, parsley and sumac over the hot flatbread. Drizzle with lemon juice.
8
Plate
Slice the flatbread into wedges and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 1/2 tsp1/2 tsp salt
- 2/3 cup160ml warm water
- 2 tsp2 tsp olive oil, for the dough
- 11 onion
- 11 red bell pepper
- 11 zucchini
- 11 small tomato
- 2 tbsp2 tbsp olive oil, for sautéing
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili flakes
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp tomato paste
- 2 tbsp30g feta cheese
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp sumac
- 2 tsp2 tsp lemon juice
