Buckwheat flatbread with pumpkin and pepper filling

Ingredients for 2 servings:

• 200 g buckwheat flour
• Vegetable broth or water
• Salt, if using water
• Coconut oil for frying
• 2 tbsp coconut oil
• 1 large onion(s), chopped
• 300 g pumpkin(s), fresh, sliced
• 1 red pepper(s), coarsely grated
• 150 ml vegetable stock
• Pepper from the mill
• 1 handful of parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegan

For the buckwheat flatbreads, put the flour in a bowl and add enough water or vegetable stock to form a smooth dough. This varies depending on the amount, so there’s no specific amount here; you’ll have to work with it. The dough can be a little thinner; it will thicken over time. Add salt (vegetable stock doesn’t need salt). Let the dough rest for about 10 minutes. For the pumpkin and bell pepper filling, wash the pumpkin, halve it (one half is enough), and remove the seeds. Then coarsely grate the pumpkin. Do the same with the bell pepper. Sauté the onions in the coconut oil (do not brown). Add the grated pumpkin, toss briefly, then add the grated bell pepper and vegetable stock, season with pepper, and sauté for a few minutes. Just before serving, stir in the chopped parsley. Heat a pan (e.g., a ceramic pan) with a little coconut oil and fry the buckwheat flatbreads one at a time until light golden brown. Place the flatbreads on plates, add the steamed vegetables, fold them in, and serve. Tip: Never use ceramic pans on the highest heat.