Mushroom pan with flatbread

Ingredients for 4 servings:

• 500 g flour
• 21 g fresh yeast or 7 g dry yeast
• 1 tsp salt
• 1 tbsp oil
• Flour for the work surface
• 500 g mushrooms
• 20 vegetable margarine
• 3 tomatoes
• 2 tbsp tomato paste
• 3 tsp soy cream (Soy Cream Cuisine) or other plant-based cream
• 2 tsp thyme
• 1 tsp rosemary
• salt and pepper
• Grease for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

For the bread, put the flour and salt in a bowl. Dissolve the yeast in water and add it. Mix everything together well, cover with a cloth and let it rest in a warm place for 30 minutes. Preheat the oven to 200°C (top/bottom heat). After the resting time, roll out the dough on a floured work surface to form a flatbread, but not too thin. Place it on a baking sheet and make a well in the center with your finger. Then brush with oil. Bake the bread for 15-20 minutes until it is a nice golden brown. Let the bread cool a little, then cut it in half, cut the classic flatbread opening in it with a knife and open it up. For the mushroom pan, wash the mushrooms and tomatoes with warm water and clean the mushrooms. Then slice the mushrooms and dice the tomatoes. Place the mushrooms on a greased baking sheet, sprinkle with 1 teaspoon of thyme, and bake in the oven at 230°C for 15 minutes. When the time is up, remove from the oven and discard the mushroom liquid. Then, fry the mushrooms in a pan with 20g of margarine. After 5 minutes, add the tomato paste and seasonings. Another 5 minutes later, add the tomatoes and soy cream and simmer for another 5 minutes. Season with salt and pepper, fill the flatbread with the mushrooms, and serve immediately.