Baked Vegetable Flatbread
Baked vegetable flatbread with grated zucchini, potato, cherry tomatoes and onion, held together with a simple flour batter. Bake it in a thin layer for golden edges and a tender center, then slice and serve warm.
Servings 5
Equipment
- Grater
- Large mixing bowl
- Baking Tray
- Oven
Ingredients
- 2 Zucchinis medium, coarsely grated; keep the juices
- 7 oz Cherry Tomatoes finely diced
- 1 Onion medium, diced
- 1 Potato medium, grated
- 2 1/2 cups all-purpose flour plus a little extra only if the batter is runny
- Salt & pepper to taste
- Olive Oil for coating the tray and drizzling
Instructions
- Prepare the oven: Preheat the oven to 400°F (200°C). Coat a large rimmed metal baking tray evenly with olive oil.
- Prepare the vegetables: Wash and coarsely grate the zucchini and potato. Finely dice the onion and cherry tomatoes. Combine in a large bowl, keeping their juices; do not squeeze or drain the vegetables.
- Mix the batter: Stir in the flour, salt and pepper until no dry flour remains. The mixture should be thick and spreadable, not a kneadable dough. Let the vegetables release their moisture before deciding whether to add extra flour, and add only a little if the batter is runny.
- Spread on the tray: Spread the mixture into a thin, even layer, smoothing out thick patches. Use a second tray if needed rather than piling it up. Drizzle the surface with olive oil.
- Bake until set: Bake for 50–60 minutes, until the edges are crisp, the top is golden and the center is cooked through without a wet, floury layer. Timing depends on the thickness and moisture of the vegetables; if the top browns too quickly, cover loosely with foil and continue baking until the middle is set.
- Cool and slice: Allow the flatbread to cool slightly so it holds together, then loosen it from the tray and slice. Serve warm.
Notes
- Texture: Keep the vegetable juices and spread the batter thinly. Add extra flour sparingly; too much makes the center dense. Do not taste the raw batter.
- Variations: Chopped rosemary or thyme can be added for flavor. Gluten-free flour substitutions have not been tested for this recipe.
- Storage: Refrigerate in an airtight container within 2 hours and use within 3 days. Reheat in the oven until hot throughout and crisp at the edges.