Zucchini and Potato Flatbreads

Dissolve the yeast and sugar in warm water and milk, then let sit for 10–15 minutes until a frothy cap forms.

Add the eggs and salt, and gradually stir in the flour. Knead into a soft dough and let rise in a warm place for 1–1.5 hours.

Coarsely grate the zucchini and potatoes, squeezing out any excess liquid if necessary.

Dice the bell pepper finely, chop the green onions, and coarsely grate the cheese.

Combine the vegetables and cheese, mixing the filling thoroughly.

Divide the risen dough into equal portions and shape them into small rounds.

Place the filling in the center of each round, pinch the edges closed, and gently flatten the stuffed dough.

Cook the flatbreads in a dry or lightly oiled skillet on both sides until golden brown, or bake in the oven until done.