Dough Flaps with Tomatoes and Zucchini
These dough flaps with tomatoes and zucchini are a delicious and healthy snack, side dish or starter.
Ingredients
- 42 g yeast (1 cube)
- 400 g spelt whole‑grain flour (+ extra for the work surface)
- 1 tsp salt
- 4 tbsp olive oil
- 1 Zucchini
- 5 small cherry tomatoes
- 3 sprigs thyme
- Sea salt
Instructions
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1.
Dissolve the yeast in 250 ml lukewarm water. In a bowl mix the spelt flour with 1 tsp salt and 2 tbsp olive oil. Add the dissolved yeast to the flour mixture and knead with the hand mixer’s dough hooks into a smooth dough that no longer sticks to the bowl. If necessary, add more water or flour. Cover and let rise in a warm place for about 45 minutes until doubled.
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2.
Wash, peel and slice the zucchini into 3–4 mm thick rounds. Wash the tomatoes and cut them in half lengthwise. Rinse the thyme, shake dry and pluck off the leaves.
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3.
On a floured work surface knead the dough again and roll it out into a large flat sheet about 1.5 cm thick. Brush a baking tray with 1 tbsp oil and place the dough sheets on it.
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4.
Top the dough with zucchini slices, thyme and tomatoes, pressing them lightly into the dough. Drizzle with the remaining olive oil, season with sea salt and bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for about 30 minutes until golden brown.
