for 4 person

Dough

250 g	white flour
¾ tsp	salt
½ tsp	sugar
1 tsp	dry yeast
1 tbsp	olive oil
2 dl	water

Glaze

2 ½ tbsp	water
½ tsp	white flour
1 pinch	salt

To shape

1 tsp	sesame seeds
1 tsp	caraway seeds

Squash

600 g	squash (e.g. red kuri), peeled, cut into approx. 2 cm cubes
1 tbsp	olive oil
1 tsp	ground coriander seeds
½ tsp	chilli flakes
¾ tsp	salt

To serve

150 g

soft goats' cheese

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the oil, pour in the water, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Glaze

Place the water, flour and salt in a small pan, bring to the boil while stirring with a whisk.

To shape

Roll out the dough into a rectangle of approx. 15 cm x 40 cm, place on a baking tray lined with baking paper, brush with the glaze, score lengthwise with the dough scraper, sprinkle with the sesame and caraway seeds.

Squash

In a bowl, mix the squash with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Bake the flatbread and squash for approx. 20 mins. in an oven preheated to 220 °C (convection). Remove both.

To serve

Plate up the squash. Serve with the cheese and flatbread.

Show complete recipe