Easy

Roasted vegetable coca flatbreads

Name: Roasted vegetable coca flatbreads
Prep time: 305 min
Cook time: 47 min
Total time: 352 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 365 g Plain flour (350 g for the dough and 15 g for dusting; medium-strength flour); 10 g Fresh yeast; 5 g Salt (3 g in the dough and 2 g for vegetables); 175 ml Water; 70 ml Extra virgin olive oil (40 ml dough, 20 ml garlic and 10 ml finishing); 400 g Red pepper (2 peppers, approximate trimmed weight); 200 g Spring Onion (2 spring onions, trimmed); 40 g Garlic (1 head, approximate peeled weight); 300 g Aubergine (1 aubergine); 3 g Parsley

Total time5 h 52 min Preparation and possible waiting 5 h 5 min · Cooking 47 min

Preparation and possible waiting: 5 h 5 min · Cooking: 47 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating 4.0 / 5 (1)

Individual roasted vegetable flatbreads with garlic spread and a yeasted base.

Jump to steps

5 h 5 minpreparation and possible waiting

47 mincooking

4servings

2.226 kcalwhole recipe

556 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 5 h 52 min Preparation and possible waiting 5 h 5 min · Cooking 47 min

Preparation and possible waiting: 5 h 5 min · Cooking: 47 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Main course More than 2 hours Home-style

Allergens

View full classification 19 tags

Diet

Vegan

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

OvenMixing bowl

Cuisine

Home-style

Season

All year round

Occasion

Make ahead

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 180°C. Roast the peppers, aubergine, spring onions and garlic head at 180°C for 30-35 minutes. Peel and slice the vegetables; mash the garlic flesh with 20 ml oil.
Mix 350 g flour with yeast, 3 g salt and water. Cover for 40 minutes; knead in 40 ml oil for 4 minutes. Prove for 3-4 hours until doubled.
Divide into four balls, rest for 20 minutes and roll out using the remaining 15 g flour. Place on baking paper and spread with garlic and vegetables.
Bake at 200°C for 10-12 minutes. Finish with 10 ml oil, the remaining salt and parsley.

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Ingredients

Method

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