Savory Baked Vegetable Flatbread
Ingredients
- 2 medium-sized zucchinis, grated
- 7 oz diced cherry tomatoes (200 g)
- 1 medium onion, diced
- 1 medium potato, grated
- 2 1/2 cups flour, plus extra if needed (310 g)
- Salt and pepper to taste
- Olive oil for drizzling
Preparation
Wash and grate the zucchinis and potato. Place them in a large mixing bowl.
Dice the cherry tomatoes and onion, then add them to the bowl with the grated zucchini and potato.
Sprinkle the flour and salt over the vegetables. Mix everything together thoroughly. If the batter is too wet, add more flour until it has a consistent texture.
Preheat your oven to 200°C (400°F). Generously oil a baking tray.
Pour the vegetable batter onto the tray, spreading it out evenly. Drizzle with some olive oil.
Bake in the preheated oven for 50-60 minutes, or until the edges are crispy and the top is golden brown.
Allow the flatbread to cool slightly before slicing.
Notes
It’s best enjoyed warm or at room temperature. This dish can serve as a light lunch or an appetizing side.
