Vegetable-Stuffed Flatbreads

Ingredients:

• All-purpose flour: 2 cups (250g)
• Warm water: 3/4 cup (180ml)
• Instant yeast: 1 teaspoon
• Sugar: 1 tablespoon
• Salt: 1/2 teaspoon
• Olive oil or melted butter: 2 tablespoons
• Mixed vegetables: 1/2 cup, finely diced (such as bell peppers, carrots, and green onions)
• Optional: Grated cheese and chopped herbs (such as parsley or cilantro) for additional flavor

Preparation:

1. Prepare the Dough:
   • In a large bowl, combine the warm water, sugar, and yeast. Stir and let sit for about 5 minutes until the mixture becomes frothy.
   • Add the flour, salt, and olive oil (or melted butter) to the yeast mixture. Stir until a dough begins to form.
   • Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
   • Gently fold in the finely diced vegetables (and grated cheese or herbs, if using) until evenly distributed.
2. Let the Dough Rise:
   • Place the dough in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Flatbreads:
   • Once risen, punch down the dough to release air. Divide into 8-10 equal portions, depending on desired size.
   • Roll each portion into a ball, then flatten into a disc about 1/4 inch thick using a rolling pin or your hands.
4. Cook the Flatbreads:
   • Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
   • Cook each flatbread for 2-3 minutes on each side, until golden brown and puffed. Adjust heat as needed to ensure even cooking without burning.
5. Serve:
   • Serve the flatbreads warm. They are excellent on their own, with a dipping sauce, or as an accompaniment to soups and salads.

These versatile flatbreads can be tailored with your favorite vegetables, herbs, or cheese. Enjoy them as a snack, appetizer, or part of a meal. For more recipes or inquiries, feel free to ask!