Vegetable Flatbread with Pesto

dough

1. Dissolve the yeast and sugar in the water. Add oil, flour and salt and knead a smooth dough out of it. (For this dough I like to use my own herbal salt, it goes very well -> aromatic herbal salt – universally applicable)
2. Put the dough in a large bowl, just put the lid on, do not close it and put it in the cold oven.
3. The oven is not heated, the low heat of the water is sufficient to stimulate the yeast. In general, the water needs to be less warm in summer than in winter. .. Why do I choose the oven when it doesn’t turn on? Quite simply: The bowl is not closed so that the lid does not “blow off” at some point. But this also means that small flies (fruit flies) can find their way into the bowl, because they smell the fermentation process and are attracted to it. But the little beasts don’t make it into the oven.
4. Personally, I let the dough rise for at least 4 hours, so it becomes more digestible. If you do not attach great importance to it, you can let the dough rise for a shorter time (about 1 hour). Its volume should definitely have doubled.

Covering

1. Cut the aubergine into approx. 5 mm thick slices, place on a board and lightly salt on both sides. Let the water steep for about 10 minutes and dab it off. Bake the aubergine slices in plenty of oil, then drain on kitchen paper.
2. While the aubergine slices are cooling, clean the peppers and onions and cut into strips.
3. Cut the feta into thin slices. .. Prepare everything. Preheat the oven to 220 ° top / bottom heat.

So it goes on

1. Quarter the dough. Roll out each portion so that 2 flat cakes almost cover a tray. Line 2 baking trays with the flatbreads.
2. Brush the flatbreads with pesto, a glass is the perfect amount for this. First top with the aubergine slices, then with the remaining vegetables. Spread the feta and sprinkle with a little Grana Padano.
3. Now bake the vegetable cakes for about 15-18 minutes.
4. A crispy salad goes well with it.

Good Appetite !!