CRUNCHY FLATBREAD WITH ONION AND ZUCCHINI

The crunchy flatbread with onion and zucchini is a thin, yeast-free pizza that is simple to prepare and incredibly crispy. This delicious flatbread, made with water and flour, is baked in a shallow pan to achieve an irresistible texture. Here's how to prepare it in just 5 minutes!
Ingredients:

• 315 g of water
• 250 g of all-purpose flour (type 00)
• 1 teaspoon of salt
• Extra virgin olive oil to taste
• 1 zucchini
• 1 small onion
• Pepper to taste
• Cornmeal to taste
• 11 Peperita herbs
• Cayenne seasoning / Cayenne and Garlic Peperita

Preparation:

1. Preparing the batter:
   • In a large bowl, pour the flour and water.
   • Add a teaspoon of salt.
   • Quickly mix with a hand whisk to avoid lumps, obtaining a fairly liquid and homogeneous mixture.
2. Preparing the vegetables:
   • Thinly slice the zucchini using a vegetable slicer.
   • Do the same with the yellow onion.
   • Add the sliced vegetables to the bowl with the batter, along with the Peperita 11 herbs, and mix thoroughly.
3. Preparing the pan:
   • Take a 30 cm diameter, shallow and wide pan, and generously grease it with extra virgin olive oil.
   • Sprinkle a bit of cornmeal over the oiled surface of the pan.
4. Baking:
   • Pour the batter into the pan, spreading it evenly.
   • Add another drizzle of oil over the surface of the batter.
   • Sprinkle again with a bit of cornmeal, using a spoon to distribute it evenly.
   • Bake the flatbread in a preheated oven at 200°C (392°F) for about 40 minutes, or until the surface is golden and crispy.
   • The baking time may vary depending on the oven, so check frequently.
5. Finishing:
   • Once baked, you can add a pinch of salt on the surface to taste and a drizzle of cayenne or garlic seasoning.
   • Serve hot and enjoy your crunchy flatbread with onion and zucchini!