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1
The night before, mix 100 grams of flour with water and yeast together. Refrigerate overnight to ferment.
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2
The next day, preheat the oven to 180 degrees Celsius.
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3
Place the bell peppers whole on a baking tray and roast 30 to 45 minutes until the skin is blistered.
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4
Remove to a covered container to sweat.
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5
Once cool, remove the skins and set the peppers in a colander to drain off any excess juice.
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6
Remove the fermented mixture from the refrigerator and add the remaining flour with the orange juice, egg, and salt. Knead by hand or in a stand mixer. When the dough becomes hard, knead in the lard and olive oil little by little until absorbed.
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7
Form the dough into a ball, set into a large bowl, and let rise.
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8
Once the dough has doubled in volume, turn it out onto a lightly floured work surface and roll it out into a rectangle shape about the size of your baking tray.
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9
Preheat the oven to 240 degrees Celsius.
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10
Lightly grease a baking sheet and place the dough inside. Use your fingers to stretch it out to all sides and make a border on all the edges.
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11
Lay the red peppers flat on the middle of the flatbread not overlapping them. Generously salt the top.
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12
Bake the flatbread 20 minutes. Remove and baste the peppers with olive oil.
