Baked Vegetable Flatbread

Step 1

Wash and grate the zucchinis and potato. Place them in a large mixing bowl.

Step 2

Dice the cherry tomatoes and onion, then add them to the bowl with the grated zucchini and potato.

Step 3

Sprinkle the flour and salt over the vegetables. Mix everything together thoroughly. The batter should be thick; if it feels too wet, sprinkle in more flour until you achieve a consistent texture.

Step 4

Preheat your oven to 200°C (400°F).

Step 5

Generously oil a baking tray.

Step 6

Pour the vegetable batter onto the tray, spreading it out evenly. Drizzle with some olive oil.

Step 7

Bake in the preheated oven for 50-60 minutes, or until the edges are crispy and the top is golden brown.

Step 8

Allow the flatbread to cool slightly before slicing. It's best enjoyed warm or at room temperature. This versatile dish can serve as a delightful light lunch or as an appetizing side.