Potato and spelt flatbreads with walnut pesto and roasted courgette

I made some potato and spelt flatbreads filled with walnut pesto, roasted courgette and salad fixings. It was quite the ultimate bread and it was filling enough to be had as the main meal of the day. Making these requires a little bit of effort as bread baking is involved. However these flatbreads are pretty much the easiest kind of breads that you could be baking. And isn't it so nice to have fresh homemade bread? This huge yellow courgette grew in my garden, and now it was time to get rid of it. It was still surprisingly firm considering its size, it hadn't gone yet quite a marrow.

Potato bread is very nice tasting and can easily be made from left over potato mash. The walnut pesto adds a crisp, sharp taste to it and the roasted courgette and other vegetables are just full of freshness. Here is how I made my breads.

Potato flatbreads

500 g potatoes

1 egg

1 dl spelt flakes

2 dl barley flour

1 tsp salt

This recipe makes 2-3 large flatbreads.

Peel the potatoes and boil them until soft. Then chase them through a potato ricer or just mash them as usual and let cool.

Add a little water to the spelt flakes to moisten them, but pour any excess water off that they aren't absorbing.

Then add the egg to the potatoes and stir. Also add the spelt flakes, barley flour and salt and knead until the dough is even.

Shape large flatbreads of the dough and place them on a baking paper. These should be rolled out quite thinly.

Stab with a fork on the top of the breads and bake them at 200C for about 20-30 minutes until they have received brown marks.

Walnut pesto

50 g walnuts

1 garlic clove

80 g fresh rocket

5 tbsp olive oil

Pulse all ingredients together with a hand mixer and let cool in the fridge. This pesto will be later spread on the flatbreads.

Topping

1 large courgette

2 tbsp olive oil

1 tsp oregano

3 spring onions

3 tomatoes

Fresh rocket

50 g Sussex Charmer cheese

Roast the courgette slices at 220C for about 20 minutes brushed with olive oil and oregano. Turn them a couple of times during the roasting. They should still be a little bit firm, so don't roast them for too long. At least that's the texture that I like more.

Chop the spring onions and cut the tomatoes into slices. Also cut small pieces or make shavings of the cheese.

Assemble the breads by spreading the pesto on the bread and then layering all the ingredients onto it. You can enjoy them either open or closed.

Your VegHog