Instructions:
Prepare the dough:
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Prepare the filling:
Finely chop the vegetables and mix them together in a bowl. If using cheese, add the grated cheese to the vegetable mixture.
Shape the flatbreads:
Once the dough has risen, punch it down to release the air. Knead in the chopped vegetables (and cheese, if using) until evenly distributed throughout the dough.
Divide the dough into 8-10 equal portions and shape each into a ball.
On a floured surface, roll each ball out into a circle about 1/4 inch thick.
Cook the flatbreads:
Heat a non-stick pan or griddle over medium heat. Add a little oil or butter to the pan.
Place one of the rolled-out dough circles into the pan. Cook for about 2-3 minutes on each side or until golden brown and cooked through. You can brush the tops with beaten egg before cooking for a shiny finish.
Repeat with the remaining dough circles, stacking them on a plate as you cook them.
Serve:
Serve the flatbreads warm. They can be enjoyed on their own, with a dip, or as a side to a main dish.
These stuffed vegetable flatbreads are versatile and can be customized with different fillings according to your taste. They make a great snack, side dish, or even a light meal when paired with a salad.
