Vegetarian Whole Wheat Flatbread

Servings: 4
Prep time: 15
Cooking time: 10
  • 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
  1. 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.
  2. 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.
  3. 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.