Italy has its own flatbread, with or without olive oil and of course, already available in kamut or glutenfree versions. Heat them in a real hot dry pan, shortly on both sides, so they stay crispy and flexible. For 2p, I will always buy three pieces (although next time I have to try home made piadine), two for Iris (she eats them like wraps), one for me (I build a tower of vegetables on top).
Chop 2 small eggplants, 4 carrots, 1 large bell pepper, 1 chili pepper, 2 small onions, 4 garlic cloves. Mix with 1 table spoon of dried oregano, 3 stems of fresh oregano, ½ teaspoon of spicy paprika powder and a good drizzle of olive oil. Bake in the oven at 200° for approx 30 mins and stir halfway. Add 3 small slices courgettes and 1 can of drained chickpeas and bake for another 15 mins.
Mix the juice of 1 lemon with 2 table spoons of tahini. Add water to obtain a smooth sauce. Add 2 table spoons of Greek yoghurt, pepper, salt and 1 table spoon of chopped fresh parsley.