Preheat your oven to 200°C (400°F). This is crucial for getting those vegetables perfectly roasted and the flatbreads crispy.
On a baking sheet, arrange the thickly sliced zucchini, rough chunks of bell pepper, and thick florets of red onion. Drizzle with olive oil, sprinkle with sea salt and pepper, and add the thyme stalks. Toss everything together to ensure the vegetables are well coated.
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
In a mixing bowl, combine 150 grams of self-raising flour, 1/2 tsp of salt, and 1 tsp of sesame seeds (if using). Gradually add 110 ml of cold water, mixing until a soft dough forms. Knead gently on a floured surface for a couple of minutes until smooth.
Divide the dough into two equal pieces. Roll each piece out into a thin circle or rectangle, about 5mm thick. Place the rolled flatbreads onto a baking sheet lined with parchment paper.
Bake the flatbreads in the oven for about 10-12 minutes, or until they are golden and crispy. Keep an eye on them to prevent burning.
While the flatbreads are baking, season the 250 grams of steak with salt, black pepper, and a drizzle of olive oil. Heat a frying pan over high heat and cook the steak for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for a few minutes before slicing.
In a small bowl, mix together 125 grams of crème fraîche, the zest of 1 lemon, 1 tbsp of fresh lemon juice, and 1 tbsp of finely chopped chives or parsley. Season with sea salt and pepper to taste.
To assemble, place the crispy flatbreads on a serving platter. Top each flatbread with the roasted vegetables, sliced steak, and a generous dollop of the creamy sauce. Garnish with shaved parmesan and rocket leaves for an extra pop of flavor and color.
