Servings:
4
Prep time:
15
Cooking time:
10
INGREDIENTS
- For the filling:
- -1 eggplant
- -1 bell pepper, red
- -2 tomatoes
- -150 g smoked
- -1 bunch basil
- -Salt
- -Black pepper
- -Extra virgin olive oil
- For the flatbread:
- -140 g of wheat flour type 00
- -60 g of whole wheat flour
- -25 g of butter
- -Water
- -½ teaspoon salt
- -½ teaspoon of yeast
- -½ tablespoon sesame seeds
INSTRUCTIONS
- Put the flours with baking powder and sesame seeds in a large bowl and stir in the softened lard (or butter). Then add some salt and warm water, sufficient to form a smooth and homogeneous mixture (it will take about 125 milliliters). Divide the dough into eight portions and roll it out with a rolling pin to get disks about 1/2 inch thick. Cook the flatbread for a few minutes on each side on a hot pan.
- Wash the eggplants and tomatoes and slice them. Wash the peppers and cut into pieces about 3 inches, removing the seeds and inner strands. Brush the slices of eggplant and peppers with extra virgin olive oil and let them grill on a hot griddle. Cut the smoked cheese into thin slices.
- Stuff the flatbread alternating a layer of eggplant, a few basil leaves, peppers, cheese and sliced tomato. Season with a little oil, salt and pepper and cover with another flatbread. Serve hot.
