STUFFED ROASTED VEGETABLE FLATBREAD WITH GOATS CHEESE

Self Sufficient Dinners

(from our small holding)

Gorgeous great way to stuff a fresh warm flat bread, a simple and quick prep, although the oven roasting takes some time it but is time you are not needed to be in the kitchen, and you can time and motion the rising of the dough with the roasting of the vegetables.  This is just my what's ready in the garden recipe and you can use any vegetables you have to hand and dress this up and down to your tastes with ideas like garlic mayonnaise, taziki and sweet chilli sauce etc...  I am defiantly a condiment girl, but with this filling of our own goats cheese and vegetables I do not want to cover up the self sufficient bounty from our small holding and for me this adds so much more to the eating.

Prep Time 10 minutes / Proving Time 1 hr / Roasting Time 40 minutes  

Ingredients

(makes 4)

For The Flat Breads

(Makes 8-10)

500g 00 flour

15g yeast (optional)

50ml olive oil

320g water

10g sea salt

For The Filling

1 tsp coconut oil

2 courgettes roughly chopped

2 red chillies chopped

1 yellow pepper roughly diced

1 beetroot peeled and chopped

2 leeks sliced

1 onion chopped

2 cloves garlic chopped

4 radish's chopped 

100g hard goats cheese

2 tbsp fresh oregano chopped

Bunch of salad leave and beet root leaves

Sea salt and black pepper

First pre heat your oven to 180 degrees then on to make the dough for you flat breads, I leave the yeast out, this is just personal, if you do it will make your flat bread a little less light and fluffy and more like a chapati, place the flour, salt, olive oil, yeast and water and either by hand or in a mixer with a dough hook knead for seven minutes, cover with a cloth and leave somewhere draft free to prove for a minimum of one hour, up to three hours is fine or you can make this the day before and prove in the fridge for 24hrs.  You can also freeze any proved dough at this stage then once defrosted just roll out and cook.

Next prepare the vegetables for roasting, take all the vegetables and toss in the coconut oil, place in your roasting tin, season with salt and black pepper and pop in the oven to roast for approx 30-40 minutes until soft with some caramelised corners, once cooked sprinkle over the chopped oregano.

For the flat breads turn out the dough and divide into eight portions, this can stretch to ten if needed, form each portion into a round ball and roll out rustically into you flat bread, mine fit my standard frying pan,  heat your non stick frying pan hot and dry fry your flat breads on a medium/high heat, they will puff up and char a little then turn over and repeat.  Wrap in a warm tea towel to keep warm while you cook the rest.

Place your flat breads on your plate load with salad leaves and your hot roasted seasoned vegetables, crumble over the hard sharp goats cheese, scoop up and enjoy.