Fire Stew with Flatbread

For the fire stew: heat the oil in a large saucepan and fry the minced meat in it until crumbly, peel the onions and cut into small pieces. Soup vegetables: Peel the carrots, cut into slices and cut in half, peel the celery and cut into small pieces., Wash the leek and cut into rings. Halve, core and cut the peppers into small pieces. Halve, core and thin the chili peppers.

Add onions, soup vegetables, paprika and chilli and sauté briefly. Add pizza tomatoes, corn and red beans. Stir in tomato paste and fill up with the vegetable stock. Bring to a boil and cook for about 10 minutes. Season with salt and pepper.

For the flatbread: Put the flour in a bowl. Mix the yeast in 250 ml of lukewarm water. Stir in the sugar. Form a well in the flour. Add the yeast-water mixture. Add the butter, egg and salt and use the dough hook of the mixer to add at least 5 Knead for a few minutes, then continue kneading with your hands and shape the dough into a ball. Cover and let the dough rise for 60 minutes.

Knead the dough again briefly, then cut in half. Roll out each piece of dough. (about 25 cm in diameter), and place on a baking sheet lined with baking paper. Cover and let rise for 10 minutes. Using a knife, scratch each flatbread into a checkerboard pattern. Cover both flatbreads and let rise for 60 minutes.

Preheat the oven to 200 degrees. Brush the flatbreads with milk. Sprinkle with salt, sesame seeds and cumin. Bake the flatbreads in the hot oven for about 20 minutes. Take out, let cool down a bit and cut the flatbread into pieces. Arrange fire stew on plates, sprinkle with parsley and serve flatbread.