Spicy tomato rice with flatbread

Ingredients for 4 servings:

• 1 onion(s)
• 5 Pepper, medium hot
• 5 tomatoes
• 20 g rice
• 1 tsp salt
• 3 tbsp olive oil
• some parsley
• 1 tsp sugar
• 125 ml water, or more as needed
• 250 g flour
• 1 tsp salt
• 20 g fresh yeast
• 150 ml water, lukewarm
• 1 tsp sugar
• 6 tbsp olive oil
• 1 tbsp sesame seeds
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

from Nepal

For the tomato rice, peel the onion and dice it into small cubes. Deseed the bell peppers and then chop them into 1 cm pieces. Remove the blossom ends from the tomatoes, wash them, and dice them. Wash the rice. Heat the olive oil in a sufficiently large saucepan and sauté the diced onions until translucent. Add the bell pepper pieces and fry them briefly with the onions. Now add the tomatoes and rice along with the sugar and salt. Sauté everything briefly and then add about 125 ml of water. Cook for about 20 minutes. If the consistency is too thick, add a little more water. For the flatbread, mix 250 g of flour and 1 teaspoon of salt in a bowl. Crumble 20 g of yeast and mix with 150 ml of lukewarm water and 1 teaspoon of sugar. Add the yeast mixture and 4 tablespoons of olive oil to the flour and knead with the dough hook of a hand mixer until a smooth dough forms. Cover and let rise in a warm place for 45 minutes. Place the dough on a floured work surface and knead briefly. Divide into 4 equal pieces and shape into balls. Cover with a cloth, leaving some space between them, on the work surface and let rise for a further 15 minutes. First flatten the dough balls with your hands, then carefully roll them out to about 18 cm. Heat 1⁄2 tbsp olive oil in a non-stick pan, sprinkle in 1⁄4 tbsp sesame seeds and place 1 dough ball on top. Cover and bake at medium heat for about 7 minutes, turn over and bake for a further 7 minutes. Bake the remaining 3 dough balls in the same way with 1 1⁄2 tbsp olive oil. To serve, place the 4 flatbreads on a plate each. Divide a portion of the tomato rice between the plates.