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Flatbread with tomato chutney and sardines

1 For the dough, dissolve 20g of baking yeast in 125 cc of cold milk.
2 Make a volcano with 1/4 kg of flour, and place in the center: the milk and yeast mixture, 1 teaspoon of sugar, a pinch of salt, 1 tablespoon of butter, and 25 cc of olive oil
3 With a fork slowly mix all the ingredients and add the flour gradually, then knead until you have a homogenous dough.
4 Cover the dough for 20 minutes with a clean cloth and let it rise.
5 When the time is up, make a thin layer of dough and place it on a floured oven tray.
6 Place the tomato chutney on top with vegetables cut into julienne: zucchini, eggplant, onion, red pepper, and the canned sardines.
7 Sprinkle with extra virgin olive oil
8 Place in the pre-heated oven and bake at approximately 180º for 30 minutes.
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