Catalan flatbread with roasted vegetables (Coca de recapte)

1. Preheat the oven to 200 °C. Roast the aubergines, peppers and onions whole and unpeeled in a tin for 45-50 minutes until completely soft; cover the peppers and leave to rest for 10 minutes.

2. Meanwhile, for the dough, mix the flour with the salt and yeast, add the lukewarm water and 2 tablespoons of olive oil and knead for 10 minutes until smooth; cover and leave to rise for 1 hour.

3. Peel the cooled vegetables, remove the seeds and tear or cut into long thin strips; toss with 2 tablespoons of olive oil and a pinch of salt.

4. Roll the dough out on a lined baking tray into a thin oblong (about 5 mm), turn up the edges slightly and arrange the vegetable strips closely on top.

5. Drizzle with the remaining oil and bake at 220 °C for 20-25 minutes until the edges are golden and crisp.

6. Serve warm or cold, cut into slices.

Tip: It's escalivada on a flatbread: you can roast the vegetables the day before, and then the coca is ready in half an hour.