Another lazy Sunday. The more you share it, the better it gets. It started with breakfast with friends in the morning, followed by a walk in a nearby woodland. Time for a lazy Sunday lunch. We’re not in a hurry, enjoying the day in a good company. Laughs in the kitchen and in the living room. Let these moments last forever.
One by one, flatbreads are being brought to the table. With colourful peppers and courgettes. Or with apples, rocket and gorgonzola. Pleasing to the eye, nose and surely the palate. Another slice disappears from the table. More laughs. Another lazy Sunday.

I made two types of flatbread on this occasion and two different toppings: wholemeal flatbread with honey, which I served with apple and gorgonzola topping and fresh herbs flatbread which I served with peppers and courgettes.
For us, these played the main role this lunchtime, accompanied by a light salad, but you can also have smaller quantities as a starter before the main meal.

Recipe inspiration came from here.

ingredients

Serves 4
Each dough recipe makes four 20cm-long oval flatbreads



Wholemeal flatbread with honey
175ml warm water
7g dried yeast
25g clear honey
25g sunflower seeds
25g pumpkin seeds
175g plain flour, plus extra for kneading and shaping
75g wholemeal flour
1 tsp salt



Flatbread with fresh herbs
175ml warm water
7g dried yeast
1tbsp olive oil
250g plain flour, plus extra for kneading and shaping
3tbsp of fresh herbs (thyme, basil, oregano)
1 tsp salt



Apple and gorgonzola topping
1 sweet apple, cored and cut into thin slices
150g gorgonzola cheese
few leaves of rocket salad
50g walnut pieces



Peppers and courgettes topping
1 onion, thinly sliced
2 small courgettes, thinly sliced lengthways
2 long red peppers (mild), cut lengthways
2-3 long green peppers (mild), cut lengthways
1tbsp olive oil

Preparation

The method of preparation is the same for both flatbread types:

Pour the water into a large bowl and stir in the yeast and honey/sugar to dissolve. Add all the dry ingredients and mix to a soft, sticky dough. Cover and leave for 10 minutes. Lightly knead the dough for a few seconds on a floured worktop, then return to the bowl and cover. Leave for 30 minutes.

To prepare the peppers and courgettes topping, heat the olive oil in a large pan. Place the onion slices and cook for 2-3 minutes until soft. Add the peppers and courgettes and cook for about 8-1o minutes until soft.

For the apple and gorgonzola topping, simply place the ingredients on the flatbread when ready.

Heat the oven to 240C /gas mark 8. Line two baking trays with baking paper.

Cut the dough into quarters. On a floured worktop, roll each piece quickly into an oval shape about 20cm long and 10cm wide and place on the baking trays. Top with filling and bake for about 10 minutes, until golden and crisp.

Serve warm.

Bon appétit!
Lena x

Flatbreads
Flatbreads




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