Name: Miso Roasted Veggie Flatbreads with Green Tahini Yogurt
Yield: 2 flatbreads, serving 4
Ingredients: 1 eggplant, about 1 pound, diced into 3/4 inch cubes; 1 butternut squash, about 1 1/2 pounds, peeled and seeds removed, diced into 3/4 inch cubes; 1 red onion, sliced into rings; 2 tablespoons olive oil; 2 tablespoons white miso; 1 tablespoon rice vinegar; 1 tablespoon tahini; 1 tablespoon water; 2 teaspoons olive oil; 1 teaspoon maple syrup; 1/4 cup tahini; 1/4 cup greek yogurt; 1/3 cup packed parsley leaves; 1/3 cup packed cilantro; 2 garlic cloves, minced; juice of 1 lemon; 1/2 teaspoon sea salt; 2 tablespoons water

Spelt Flatbreads

Miso Roasted Veggie Flatbreads with Green Tahini Yogurt

Ingredients

1 3/4 cups whole spelt flour
2 1/4 teaspoons active dry yeast
1/2 cup + 2 tablespoons warm water, about 105 F degrees
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon fine grain sea salt

Instructions

Stir the yeast into the warm water and let sit for a few minutes, until yeast becomes foamy.
Add the flour and salt to the bowl of a stand mixer with the dough hook attached. With the stand mixing running, gradually pour in the water and yeast and continue to knead just until the dough comes together and is smooth. Spelt flour should not be overworked so be careful not to knead for too long.
Transfer dough to a lightly oiled bowl. Cover and let rise at room temperature until dough has doubled in size, about 1 1/2-2 hours.
Divide the dough into 2 equal portions. Roll dough thinly into a rough oval shape. If dough springs back after rolling, allow the dough to rest for a few minutes, and try shaping again.
Preheat a griddle over high heat. Melt a few teaspoons of ghee or coconut oil and cook flatbreads on griddle, about 3 minutes per side until brown and golden in spots. Alternatively, flatbreads can be baked in 500 F degree oven for about 5 minutes.

Find it online: https://www.gatheranddine.com/miso-roasted-veggie-flatbreads-with-green-tahini-yogurt/