Delicious mini flatbreads, soft inside and crispy on the surface, filled with our marinated eggplants and peppers, are the perfect choice for anyone seeking an authentic culinary experience rooted in tradition.
Ingredients for about 8 mini flatbreads
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200 g Manitoba flour (or 300 g all-purpose flour)
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200 g all-purpose flour
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1 ½ tablespoons dry yeast
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300 ml lukewarm water
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1 tablespoon Colavita Extra Virgin Olive Oil
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1 teaspoon salt
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Eggplants and Sweet Peppers in Extra Virgin Olive Oil Colavita
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Fresh oregano or basil leaves
In a bowl (or stand mixer), combine the flours with the salt and yeast. Gradually add the olive oil and lukewarm water, mixing until you get an elastic dough.
Cover the bowl with a cloth and let it rise in a warm place for about 1½ hours. During this time, fold the dough a couple of times by bringing the corners toward the center to help incorporate air.
Roll out the dough on an oiled rectangular baking tray and cut it into 8–10 pieces. Using your fingertips, shape the pieces into mini flatbreads. Let them rise for another 20 minutes.
Preheat the oven to 190°C (static mode).
Use your fingers to create deep dimples in the dough. With a teaspoon, place the marinated eggplants and peppers on each flatbread, pressing lightly. Drizzle with a bit of olive oil and bake at 190°C for about 20 minutes, until golden and cooked through.
Remove from the oven and immediately drizzle with another bit of olive oil. Garnish with fresh herbs before serving.
