To make flatbreads, place flour, baking powder,
yeast, yoghurt, and 150ml lukewarm water in a bowl
with a pinch of salt and mix to combine. Turn out
dough onto a lightly floured surface and knead for
2 minutes, until smooth.
Place in a lightly oiled bowl, cover, and set
aside in a warm place for 30 minutes or until it
doubles in size. Add melted butter and mix until
combined. Divide dough into 8 pieces, then roll
out into 20cm rounds.
Meanwhile, preheat oven to 220°C. Place squash,
onions, garlic, and 2 tablespoons olive oil on a
tray. Season with salt and freshly ground black
pepper; toss to coat. Cook for 20-25 minutes, until
golden. Set aside to cool.
Heat a little olive oil in a large nonstick frying
pan over medium-low heat; add one flatbread. Top
with one-quarter each of the roasted veggies,
beetroot leaves and goat's cheese. Season again
with salt and pepper.
Top with another flatbread and press edges together;
cook for 2-3 minutes on each side. Repeat with
remaining flatbreads. Serve with lemon wedges.
Originally Submitted
5/17/2012
0 Out of 5 from
0 reviews
You can add this Vegetarian Gözleme recipe to your own private DesktopCookbook.
