For the vegetable moussaka, first peel and finely chop the garlic for the pita bread. Knead all the ingredients (except the olive oil for drizzling) into a smooth dough and leave to rise in a warm place for about 45 minutes.
Preheat the oven to 180 °C top/bottom heat. Grease an ovenproof dish.
Wash tomatoes, radishes and sugar snap peas, trim if necessary and cut into slices. Peel potatoes, kohlrabi and garlic clove and cut into fine slices. Peel onions as well and cut into fine rings. Olives also cut into rings. Drain the feta and chop into small cubes.
Put the vegetables and half of the feta in the baking dish. In between, keep salting and peppering and pour a little olive oil on top.
Place the lid on top and put in the oven for about 30 minutes. Sprinkle the rest of the feta on top and then continue cooking for another 10 minutes without the lid.
While the moussaka is in the oven, line a baking sheet with parchment paper. Knead the yeast dough and shape into 4 even patties. Place on the baking sheet, cut very lightly crosswise, sprinkle with salt and cumin and drizzle with a little olive oil.
20 minutes before the vegetable moussaka is ready, put it in the oven on the lowest rack.
Homemade tzatziki also goes well with vegetable moussaka.