Pan bread with bell peppers

Ingredients for 1 servings:

• 100 g flour
• 75 ml water, lukewarm
• ½ pack of dry yeast
• 1 m.-sized onion(s)
• 2 red bell peppers
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 pepper, pickled
• cumin
• salt and pepper
• Paprika powder, hot
• vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

a kind of homemade, low-fat, vegetarian kebab

For the pan bread, knead the flour, dried yeast, a pinch of salt, and lukewarm water into a smooth dough. It will be slightly sticky but still manageable. Cover with a damp cloth and let rise in a warm place for 30-45 minutes, depending on the temperature, until it has roughly doubled in size. Then divide into 2-3 equal portions, shape into balls, and set aside in a warm place with some space between them to let rise. Meanwhile, heat a little oil in a non-stick pan, dice the onions, and fry them together with the finely chopped chili peppers, cumin, and paprika. Add the diced bell peppers and finely diced garlic and fry. Add the tomato paste and deglaze with a little water so that the bottom of the pan is slightly moist, and season with pepper. The vegetables are now ready. Heat a second non-stick pan and add a little oil. Pull the dough balls apart a little so they become thinner but still fit together in the pan. Add to the pan, reduce heat. Cover the pan, and let the breads cook for a few minutes on that side. Then flip and cook on the other side for about 10 minutes. The fresh, hot breads can now be sliced ​​and filled with the bell peppers like a kebab, or simply eaten as a side dish with vegetables.