Ashley Wright
Contents
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Ingredients
- 300 g Spelt flour
- 21 g Yeast fresh
- 0,25 tsp Salt
- 200 ml Lukewarm water
- 3 tbsp Rapeseed oil
- 1 pinch Sugar
- 1 medium sized Red Onion
- 2 Garlic cloves
- 3 Red peppers
- 2 Tomatoes
- 200 g Paprika paste (Ajvar)
- Salt and pepper
- 0,5 bunch Chives fresh
Instructions
- Put the flour and sugar in a bowl, crumble the yeast and add. Knead with 200 ml lukewarm water, 1 tablespoon rapeseed oil and salt. Let the dough rise in a warm place for 30 minutes. Roll out the yeast dough on a floured work surface. Cover a baking sheet (25 + 35) lined with baking paper. Prick several times with a fork Let rise for 15 minutes.
- Spread the paprika paste on the dough. Preheat the oven to 220 degrees.
- Cut the peppers in half, clean, core, wash and cut into 1cm wide strips. Wash the tomatoes, halve and cut into large pieces. Peel the onion and garlic. Chop the onion into thin strips and garlic. Mix the paprika, onions, tomatoes and garlic with the rest of the rapeseed oil (2 tablespoons), season with salt and pepper.
- Spread the pepper mixture on the pepper paste. Bake in the oven for about 25-30 minutes. Cut the chives into rolls. Take the sheet cake with paprika and tomatoes out of the oven, cut into pieces and serve sprinkled with chives.
Nutrition
Serving: 100gCalories: 240kcalCarbohydrates: 32.6gProtein: 4gFat: 10.3g
