← All recipes

🍽️ Crispy Vegetable Flatbread

653 kcal · 30 min · 4 servings

Crispy Vegetable Flatbread Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Dissolve the yeast in about 200 milliliters of lukewarm water.
  2. 2. Add both types of flour and one teaspoon of salt.
  3. 3. Knead the ingredients into a smooth dough until it releases from the bowl.
  4. 4. If necessary, add a little more flour or water to achieve the right consistency.
  5. 5. Knead the dough vigorously on a floured surface for about ten minutes.
  6. 6. Let the dough rise covered for about one hour in a warm place.
  7. 7. Wash the zucchini and cut off the ends.
  8. 8. Slice the zucchini lengthwise into thin slices or shred it.
  9. 9. Wash the tomatoes and cut them in half.
  10. 10. Mix the sour cream with the crème fraîche.
  11. 11. Add the egg yolk and two tablespoons of grated cheese to the cream mixture.
  12. 12. Season the sauce with salt and pepper to taste.
  13. 13. Knead the risen dough briefly once more.
  14. 14. Divide the dough into four equal pieces.
  15. 15. Roll out the dough pieces on a floured surface into thin flatbreads.
  16. 16. Place the flatbreads on two sheets of baking paper.
  17. 17. Spread the flatbreads thinly with the prepared cheese-cream mixture.
  18. 18. Arrange the zucchini slices in a grid pattern on the flatbreads.
  19. 19. Distribute the tomato halves over the flatbreads.
  20. 20. Sprinkle the remaining grated cheese over the top.
  21. 21. Preheat the oven to 220 degrees (convection 200 degrees or gas level 3 to 4).
  22. 22. Bake the flatbreads for about 15 minutes until crispy.
  23. 23. Wash the arugula and shake it dry.
  24. 24. Tear the arugula into smaller pieces if desired.
  25. 25. Garnish the finished flatbreads with the arugula and serve.

Nutrition per serving