Heat 1 cup water for 30 seconds in a sauce pan, transfer into a cup, pinch in 1/4 tsp saffron threads and set aside to infuse

Add 3 cups all-purpose flour into a large bowl, along with 1 tbsp baking powder and 3/4 tsp sea salt, mix together, then make a well, add in 3 tbsp extra virgin olive oil and the saffron infused water, mix together until you form a dough, then using your fist, push down on the dough and fold, continue to do this until you end up with a silky compact dough (about 2 minutes), then shape into a ball

Sprinkle a clean flat surface with some all-purpose flour, add the ball of dough on top, cut into 2 evenly sized pieces and shape each one into a ball

Roll out each dough into a rectangular design that is 1/4 inch (.625 cm) thick, transfer the rolled out doughs into a baking tray lined with parchment paper

Thinly slice the onion, thinly slice the zucchini and thinly slice the red & green bell pepper

Add the vegetables over the doughs, leaving a border all around, then evenly spread the black pitted olives over the vegetables, drizzle the vegetables on each flatbread with 1 tbsp (15 ml) extra virgin olive oil and then season each one generously with sea salt & black pepper

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

After 20 to 25 minutes and the dough is fully cooked through and lightly crispy, remove from the oven, let the flatbreads rest for at least 10 minutes, serve and enjoy!