Podpłomyk flat bread with grilled courgettes and tomato salsa
Ingredients (4 servings):
Podpłomyk:
• 240 g wheat flour
• 200 ml boiling water
• ½ teaspoon of salt
Salsa:
• 2 large tomatoes
• 2 cloves of garlic
• 2 tablespoons of olive oil
• Several basil leaves
• Salt and pepper
And:
• 2 medium-sized courgettes
• 2 handfuls of arugula
Mix the flour in a bowl with the salt. Pour in the boiling water and combine the ingredients with a spoon. After a while, knead a smooth dough with your hand. Cover it with a bowl and leave for 30 minutes.
Wash the tomatoes and cut them into small cubes. Add the finely grated garlic, chopped basil and olive oil. Season the salsa with salt and pepper and mix.
Cut the courgettes into slices about 6 mm thick. Sprinkle with salt on both sides. Grill in a frying pan.
Divide the dough into 4 parts. Roll out each one into a 2 mm thick disc. Heat a large frying pan very hot and place the first pancake, reduce the flame and fry the bread for 2-3 minutes. When the air bubbles have risen from the bottom and browned nicely, flip the bread over to the other side. Roast the remaining flat breads.
Arrange the arugula on the flat breads, top with the tomato salsa and then the grilled courgettes.