This pastry rolls the previous evening's leftover roasted vegetables into thinly hand-rolled dough and bakes it with olive oil, putting leftovers to good use instead of wasting them. Rolling the dough paper-thin by hand is the step that takes real skill.
Knead the flour, water, one tablespoon of the olive oil and the salt into a smooth dough, then roll it out paper-thin with a rolling pin.
Combine the pre-roasted aubergine, courgette and red pepper cubes with the chopped parsley.
Cut the dough into strips, spoon filling onto each strip and roll tightly, then bake on a tray drizzled with the remaining olive oil in the preheated oven at 190°C for 10 minutes, until browned.
If the centre of the dough stays thicker than the edges it won't cook evenly, so take care to roll the whole sheet to the same thinness. Since the vegetables are already cooked, you only need to bake until the pastry itself browns. Allergens: contains wheat (gluten).
Fırınlanmış sebzem olmadığı için patlıcan ve kabağı fırınlamak yerine tavada birkaç dakika soteleyerek kullandım. Sonuç yine harika oldu, yufka on dakikada güzelce kızardı ve iç harç dağılmadı.
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