With life as short as a half taken breath, don’t plant anything but love.
Rumi
Dough ingredients:
– 300g all-purpose flour
– 1 tbsp sugar
– 20g fresh yeast
– 150ml warm water
– 1 tsp salt
Filling ingredients:
– 1 cup dried tomatoes
– 250g mozzarella
– 1/2 medium zucchini
– 50g rucola
– 50g pine nuts
– 50g grated Grana Padano
– 2 tbsps olive oil
– salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients:
– 1 tbsp olive oil for brushing the flatbreads before baking
– fresh dill for serving
Method:
1 Dough
1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes
1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile)
2 Filling
2.1 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced)
2.2 Wash and slice 1/2 zucchini
2.3 Wash rucola and let it dry
2.4 Slice mozarella
3 Flatbread
3.1 Preheat the oven to 210C
3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round
3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola
3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round.
3.5 Brush each flatbread two sides with olive oil and put on the baking paper
3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill
4 Enjoy with a cup of coffee and a good company 😉
