Recipe

Flatbread With Eggplant, Peppers And Olives Recipe

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Ingredients

1/2 tsp salt .
1 red bell pepper .
1 2/3 c all-purpose flour .
salt & fresh ground pepper .
3/4 c water .
12 black olives, pitted & coarsely sliced .
1 garlic clove, minced .
2 large ripe tomatoes, cut into slices .
2 tsps baking powder .
1 egg yolk .
1/2 tbsp olive oil .
4 tbsps olive oil .
1 small eggplant .
1 green bell pepper .
FOR THE DOUGH

Directions

Step #1 Place the bell peppers & eggplant on a baking sheet & roast, turning several times to cook evenly, until peppers are blistered & blackened all over & the skin of the eggplant is wrinkled & shriveled, about 45 mins.
Step #2 Transfer the peppers & eggplant to a plate, cover & set aside until cool enough to handle, about 15 mins.
Step #3 Peel the charred skins off the roasted vegetables.
Step #4 Slice each bell pepper in half lengthwise & discard the seeds, ribs & stems.
Step #5 Cut the peppers & egglannt into thin strips.
Step #6 DOUGH:.
Step #7 In a bowl, sift together the flour, salt & baking powder.
Step #8 Make a well in the flour & add the olive oil & egg yolk.
Step #9 Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon.
Step #10 Turn the dough out onto a lightly floured board & knead until soft, smooth & elastic, about 1 min.
Step #11 Form the dough into a ball & place this In a large-ish, lightly oiled bowl.
Step #12 Cover up with a moist towel & let this stand in a warm place until the dough rises slightly, about 30 mins.
Step #13 In another large bowl, mix the eggplant & bell pepper strips with the garlic & olives, & season generously with salt & pepper.
Step #14 Lightly oil a 12 X 9 inch rimmed baking sheet.
Step #15 On a lightly floured work surface, roll out the dough into a rectangle to fit the pan.
Step #16 Press into the prepared pan & trim away any excess dough.
Step #17 Cover up the dough base with the tomato slices, drizzle 2 Tbs.
Step #18 of the olive oil over the tomatoe slices.
Step #19 Arrange the eggplant mixture evenly over the tomatoes & drizzle with remaining olive oil.
Step #20 Bake at 450 degrees F until the edges are begining to brown, about 25 mins.
Step #21 Remove from the oven & let cool slightly.
Step #22 Cut into squares & serve warm.
Enjoy the Flatbread With Eggplant, Peppers & Olives recipe

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