Red Pepper Flatbread

Directions

1. The night before, mix 100 grams of flour with water and yeast together. Refrigerate overnight to ferment.
2. The next day, preheat the oven to 180 degrees Celsius.
3. Place the bell peppers whole on a baking tray and roast 30 to 45 minutes until the skin is blistered.
4. Remove to a covered container to sweat.
5. Once cool, remove the skins and set the peppers in a colander to drain off any excess juice.
6. Remove the fermented mixture from the refrigerator and add the remaining flour with the orange juice, egg, and salt. Knead by hand or in a stand mixer. When the dough becomes hard, knead in the lard and olive oil little by little until absorbed.
7. Form the dough into a ball, set into a large bowl, and let rise.
8. Once the dough has doubled in volume, turn it out onto a lightly floured work surface and roll it out into a rectangle shape about the size of your baking tray.
9. Preheat the oven to 240 degrees Celsius.
10. Lightly grease a baking sheet and place the dough inside. Use your fingers to stretch it out to all sides and make a border on all the edges.
11. Lay the red peppers flat on the middle of the flatbread not overlapping them. Generously salt the top.
12. Bake the flatbread 20 minutes. Remove and baste the peppers with olive oil.