Serves 2 as a substantial snack, light lunch or supper with side dishes.
100g refreshed starter
300g white flour
Tablespoon dried oregano
200g beany stew*
Vegan Choritzo, finely chopped (optional)
Drizzle of olive oil
* Make a simple stew another day, the exact ingredients aren’t important. For this flatbread I used a big scoop of a stew containing:
75% Cannelini beans
Roasted green pepper
Leave as much sauce behind in the pot as possible.
Knead everything together except the coarse sea salt, the beans and vegetables will disintegrate.
The dough shouldn’t be too wet, add flour if necessary.
Allow the dough to rest for an hour and then roll it out, using extra flour to dust the table and rolling pin.
Sprinkle over the salt and Choritzo, then drizzle generously with olive oil. Allow to rest for another half hour (or longer), then bake for 30mins at 229c.
This won’t rise much, but it will crisp and be rich and satisfying. You won’t need much with this.