Today we put aside chocolate and prepare a savory snack! And given the time, it’s also good for an aperitif. I already have my cold beer ready 🍺
Mini Flatbreads with Vegetables.
This morning I got help from my little girls. Once the dough was ready, we filled the flatbreads with carrots, zucchini, and cherry tomatoes. We drew on a special canvas and had fun.
With the excuse that they made them and “drew” on them, they couldn’t wait to taste them!
They are really good… and… they were a hit!!!
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 14 oz Type 1 Flour (Manitoba)
- 0.7 oz Fresh Brewer's Yeast
- 1 cup Water
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
Tools
- Bowl
- Plastic wrap
- Parchment paper
- Pastry cutter (optional)
Preparation
Dissolve the fresh brewer’s yeast in water and sugar. On the work surface, create the classic fountain with the flour and pour in the yeast water mixture, oil, and salt little by little in the center.
Knead for a few minutes until you get a smooth and homogeneous dough.
Grease a large bowl and place the dough inside. Cover with plastic wrap and let rise for about an hour. I suggest finding a spot in the kitchen where there are no drafts or temperature changes, further cover with a kitchen towel, and let rise.
Take the dough and divide it into 10 equal parts to form balls. Work them by folding the dough inward several times. Proceed with all the balls and repeat for the second time.
Line the baking tray with parchment paper and arrange the balls well-spaced. Cover them with plastic wrap and let them rise for about 1 hour.
In the meantime, prepare the vegetables and about 20 minutes before the time is up, preheat the oven to the highest temperature.
Wash the zucchini and cut it into strips.
Clean the carrot, slice it thinly with a peeler, and cut into rounds.
On the floured surface, roll out the balls. You can use a pastry cutter to maintain the same size.
At this point, use the available vegetables to create designs on the surface of the flatbreads. I recommend slightly pressing the vegetables into the dough instead of just placing them on the surface. Let your creativity flow!!
Sprinkle the oregano, adjust the salt, and drizzle with a little olive oil.
Bake in the preheated oven at the highest temperature, on the lowest rack, for about 25 minutes or until they are well browned on the surface.
Once ready, they will detach from the parchment paper on their own and can be served!
They are excellent just baked, but they are also enjoyable at room temperature as they do not contain cheese.
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