Vegetable Skewers with Flatbread

For the skewers: Peel the garlic, crush with a garlic press and mix with the olive oil and herbs in a bowl. Season with salt and pepper. Rinse and trim the zucchini and cut lengthwise into very thin slices with a vegetable peeler. Rinse the peppers, cut in half, remove seeds and cut into bite-size cubes. Rinse the tomatoes, drain the cheese and cut both into bite-size pieces. Put the zucchini in a bowl, add the remaining vegetables and cheese and pour in the marinade. Stir and then let marinate in the refrigerator for at least 1 hour.

For the flatbread: In the meantime, grind the wheatberry very finely and mix with the flour and salt in a bowl. Make a well in the middle, add about 300 ml (approximately 1 cup) of lukewarm water and knead until a smooth dough is formed. Add the oil, knead to combine, cover and rest in a warm place for about 40 minutes.

Divide the dough into 12-15 equal pieces, shape into balls and roll out on a floured surface into circles 16-18 cm (approximately 6-7 inches) in diameter.

Fry the flatbread in a dry skillet for 1-2 minutes per side (or bake on a hot pizza stone).