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Complete articleFarm-style vegetable flatbreadBread dough has long had a place in the Afrikaans farm kitchen, from roosterkoek beside the fire to pot bread for a Sunday table. This vegetable flatbread is not an old traditional recipe, but a fresh use of that simple yeast dough—pressed flat on a baking tray and decorated with familiar local vegetables.→Supporting articles
Practical guideWhy does yeast dough not rise?Yeast dough rises poorly when the yeast is old, the water is too hot or cold, the room is chilly or the dough simply needs more time.→Practical guideHow do you stop vegetable flatbread from baking soggy?Dry the vegetables well, slice them thinly, use a light topping and bake the flatbread in a fully heated oven until the base is golden.→Practical guideWhich vegetables work well on farm-style vegetable flatbread?Choose colourful vegetables that cook in 20–25 minutes when thinly sliced: tomato, peppers, onion, baby marrow, sweetcorn, spinach, herbs and olives.→