Vegetable Spelt Flatbread

Ingredients

• 10 g fresh yeast (0.25 cube)
• 60 g spelt whole‑grain flour
• Salt
• 200 g small zucchini (1 small zucchini)
• 100 g yellow bell pepper (0.5 yellow bell pepper)
• 130 g cherry tomatoes
• 70 g sour cream
• Pepper
• 2 stems basil
• 50 g very thin chicken breast slices

Instructions

1. 1.

   Crumb the yeast into 3–4 tbsp lukewarm water and stir until smooth.

2. 2.

   Add flour to a bowl, add the prepared yeast and a pinch of salt. Mix with a fork into a smooth dough; add more water if needed. Cover and let rise in a warm place for about 20 minutes.

3. 3.

   Meanwhile wash and trim zucchini, slice into ~5 mm thick rounds. Halve one bell pepper, seed it, and cut into strips. Wash cherry tomatoes and halve them.

4. 4.

   Knead the dough on a lightly floured surface and roll into a very thin oval (about 28 × 35 cm).

5. 5.

   Place the flatbread on parchment‑lined baking sheet and cover for 10 minutes to rest. Then spread sour cream over it.

6. 6.

   Layer zucchini slices, bell pepper strips and cherry tomatoes on the dough; season with salt and pepper. Bake in preheated oven on the lower rack at 225 °C (200 °C fan) for 25 minutes.

7. 7.

   Wash basil, shake dry and pick off leaves. Slice chicken breast into strips.

8. 8.

   Cut the flatbread into pieces, top with chicken and basil, and serve immediately.