Flatbread with mushrooms

Name: Flatbread with mushrooms - Aida I.
Ingredients: For a flatbread! I used: 400g flour; one packet of yeast; 150; 200ml water; one teaspoon of salt; a pinch of sugar; one tablespoon of oregano; half a red bell pepper; half a yellow bell pepper; 50g salty cow cheese; 100g canned sliced mushrooms; 50g Delaco cheese; one egg for brushing.

Pasta/Pizza - Flatbread with mushrooms by Aida I. - Recipia

When I want a homemade flatbread without waiting for the dough to rise, I prepare this version with peppers, mushrooms, cheese, and grated cheese. The dough is rolled out very thin, and the yeast does not need separate resting time. It puffs up slightly in the oven, just enough for the flatbread not to remain hard. The quantities are for a single flatbread, baked in a baking tray. Quick Info Preparation time: not specified exactly; includes kneading, rolling out, and preparing the ingredients Baking time: approximately 30 minutes Total time: approximately 30 minutes of baking, plus the time needed for preparation Servings: 1 flatbread Difficulty: easy Recipe type: flatbread with mushrooms, vegetables, and cheeses Ingredients 400 g flour 1 packet of yeast 150-200 ml warm water 1 teaspoon salt 1 pinch of sugar 1 tablespoon oregano Half a red pepper Half a yellow pepper 50 g salty cow cheese 100 g canned mushrooms, chopped 50 g grated cheese 1 egg, for brushing The water is added gradually. Start with 100 ml, then add a little more as needed, depending on how the dough comes together. The final amount can reach 150-200 ml, but it is not necessary to use all the water if the dough already has the right consistency. Preparation method 1. Prepare the dough Place the flour in a large bowl. Add salt, sugar, yeast, and oregano. Mix the dry ingredients, then pour in 100 ml of warm water to start. Knead and monitor the texture of the dough. If it is too hard or doesn't come together, gradually add the remaining water. It is important not to pour all the water at once, as the necessary amount may vary. The dough should be soft enough to roll out but not too sticky or hard. 2. Prepare the tray and dough Line the baking tray with parchment paper. Take the dough and roll it out directly on the paper into the thinnest sheet possible. To achieve a round shape, you can use a round plate as a guide. Shape the dough as desired, then place the flatbread in the tray if you worked separately from it. There is no need to let the dough rest before rolling it out. The flatbread puffs up slightly during baking, and for this recipe, the dough is rolled out very thin. 3. Prepare the topping Rinse the halves of the red and yellow peppers well and chop them finely. Prepare the chopped mushrooms, cheese, and grated cheese. A thick layer of topping is not necessary. The flatbread is thin, so the ingredients should be spread in an even layer so they bake together with the dough. 4. Assemble the flatbread Beat the egg and brush the surface of the dough. Distribute the red and yellow pepper, then add the mushrooms. Sprinkle the grated cheese and cheese on top. The order does not have to be followed precisely, but it is good for the ingredients to be spread over the entire surface of the flatbread. The edges can remain a little freer if you prefer them to be simpler and easier to hold. 5. Bake Place the tray in the preheated oven at 180 degrees Celsius. Bake the flatbread for about 30 minutes. The time mentioned is for this recipe. Since the flatbread is rolled out very thin, it is helpful to check towards the end how the dough and topping look without changing the temperature or extending the baking time more than necessary. Why I make the recipe often I love the recipe because it does not require rising time. The dough is kneaded, rolled out immediately, and placed in the tray, which simplifies preparation a lot. Additionally, a single flatbread is suitable when I do not want to prepare a large quantity. The combination of peppers, mushrooms, salty cheese, and grated cheese is enough for a consistent topping without needing other ingredients. The fact that the flatbread is rolled out thin makes it easy to portion and serve. Tips and variations Tips Water should be added gradually, especially after the first 100 ml. The dough should not become too sticky. If you use all the water at once, there is a risk of obtaining a mixture that is too soft, making it difficult to roll out. Roll out the dough as thin as possible. This is one of the important details of the recipe, as the flatbread is meant to be fine, not thick like bread. The pepper should be chopped finely so that the pieces are evenly distributed and do not hinder the spreading of the topping. The cheese and grated cheese should be grated before assembly. Do not skip preheating the oven. The flatbread goes into an already heated oven at 180 degrees Celsius and bakes for about 30 minutes. Substitutions The original recipe uses salty cow cheese, grated cheese, red pepper, yellow pepper, and canned mushrooms. If you change these ingredients, the taste and texture will be different, especially regarding the cheeses. For a result as close to the original as possible, keep the amounts of 50 g of cheese and 50 g of grated cheese. Substitutions are not necessary for preparing the recipe. Variations You can change the proportion of toppings according to preference, but it is good to keep the flatbread thin and not overload the dough. A too large amount of ingredients can make the flatbread more difficult to bake within the indicated time. Another variation is to distribute more peppers on one side and more mushrooms on the other if you want to compare the taste of the two combinations in the same flatbread. This remains the same basic recipe, with the dough seasoned with oregano and covered with cheeses. Serving ideas The flatbread can be served after being taken out of the oven, cut into pieces. It is suitable as a snack or as a simple dish for a meal where only one serving is needed. It can also be eaten cold, but the dough and cheeses are more enjoyable while the flatbread is fresh. For serving, cut it into triangles or smaller pieces, depending on how you want to consume it. Frequently asked questions Do I need to let the dough rise? No. In this recipe, the dough does not rest before rolling out. The flatbread puffs up slightly in the oven, and the dough is rolled out very thin. How much water is used exactly? Between 150 and 200 ml of warm water is used, but the water is added gradually. Start with 100 ml, then add just as much as needed so that the dough is not too hard or too sticky. Can I use more toppings? The distribution of ingredients can be modified, but the flatbread should not be overloaded. The dough is very thin, and a too thick layer of peppers, mushrooms, and cheese can change the baking time needed. At what temperature is the flatbread baked? The flatbread is baked in a preheated oven at 180 degrees Celsius for about 30 minutes. Why is the dough brushed with egg? The egg is used for brushing before adding the topping. It is part of the recipe steps and is applied over the rolled-out dough, before the peppers, mushrooms, cheese, and grated cheese. Nutritional values The values below are estimates for the entire flatbread, calculated with approximately 400 g of flour, one egg, the mentioned cheese and grated cheese, as well as the amounts of peppers and mushrooms from the recipe. Calories: approximately 1,850-2,000 kcal for the entire flatbread Protein: approximately 70-80 g Carbohydrates: approximately 310-325 g Fats: approximately 30-40 g Fiber: approximately 12-16 g Values may vary depending on the type of flour, yeast, composition of the salty cheese, and grated cheese. Water and oregano do not contribute significant calories in the quantities used. Since the recipe is for a single flatbread, the values above refer to the entire preparation, not to a standard portion divided. Storage and reheating The flatbread is best fresh, immediately after baking. If there are leftovers, let it cool and keep it covered in the refrigerator. For reheating, heat it until the dough and cheeses are warm again. It can also be eaten cold, but the texture will not be the same as when it is taken out of the oven. Do not keep it uncovered, as the dough can dry out.

Flatbread with mushrooms

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