Inspired by Australia's backyard barbecue culture, this thin flatbread is made by topping a wholewheat lavash with barbecue-charred vegetables and passing it briefly over the flame. Finished with olive oil and a little cheese, it makes a quick addition to a crowded barbecue spread.
Grill the sliced zucchini, eggplant and red pepper over the barbecue for 6 minutes until lightly charred on each side.
Drizzle the lavash with olive oil and scatter the grilled vegetables and crumbled white cheese evenly over it.
Pass the topped flatbread near the edge of the grill, away from direct flame, for 3 minutes until the cheese softens slightly.
Scatter the arugula over the hot flatbread, slice and serve.
Keep the lavash a little away from direct flame and pass it for only 2-3 minutes, or it will burn and lose its crispness. Allergens: contains wheat (gluten) and dairy (cheese).
Blot the excess moisture off the vegetables with paper towel before arranging them on the flatbread so the base doesn't turn soggy.
Admin DadaGastro · verified in test kitchenPideyi ateşe fazla yakın tuttum, önerilen 3 dakika yerine 1 dakikada bile kenarları yanıp gevrekliğini kaybetti. İkinci denemede ızgaranın en kenarına koyunca sorun tamamen çözüldü.
İki dilim lavaş dört kişilik bir barbekü sofrasında yetersiz kaldı, üç lavaşla yapmak daha mantıklı olurdu. Yine de sebzelerin 6 dakikalık kavrulma süresi tam kıvamındaydı.
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