Flatbreads with roasted peppers and zucchini
If you don’t have a mixer with a dough hook, knead the dough by hand on a floured surface for 10 minutes by pulling and stretching the dough at every quarter tu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 teaspoons (7 grams) dry yeast
- 1 teaspoon caster sugar
- 1 cup (250 millilitres) lukewarm water
- 2 1/2 cup (375 grams) "00" flour, bread flour or plain flour
- 2 teaspoons salt
- 1/4 cup (60 millilitres) extra-virgin olive oil
- 2 medium brown onions, thinly sliced
- 285 grams bottled piquillo wood-roasted small whole peppers
- 2 cloves garlic, thinly sliced
- 1 medium green zucchini, peeled thinly lengthways into ribbons
- 1 tablespoon fresh oregano leaves
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