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5 minute flatbreads

5 minute flatbreads

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5 minute flatbreads

Serves Cook time Prep time Total time

2 people

5 minutes

5 minutes

10 minutes

This flat bread recipe is one of my go-to after work meals. It requires minimum fuss, is made from ingredients found in my pantry and can be reinvented time and time again. I top them with whatever I have in my fridge - thinly shaved zucchini with lemon, feta and mint; tomatoes, ricotta and thyme or basil; smoked salmon, capers, lemon and even left-over mince. They make a great breakfast too, top with a runny egg, bacon and chilli.

Ingredients

Flat bread
1 cup plain flour
½ plain yoghurt
1 tablespoon olive oil, plus extra for cooking
1 teaspoon salt flakes

Topping
As you please but theses ones have
1 zucchini thinly sliced using a peeler
Squeeze of lemon
Feta, crumbled
Few sprigs mint
Sesame seeds, toasted

Cherry tomatoes, halved
Ricotta, full cream please
Thyme

Method

In a bowl, mix all the flat bread ingredients together until you have a dough. Tip the dough out onto a flour surface and knead for a minute or two, adding more flour if the dough is too sticky. Divide dough into 4 pieces and roll out using a rolling pin (or a bottle of wine) until about ½ cm thick.

Meanwhile, put a large frypan on medium-high heat. When hot, add oil then your flat bread, cooking one or two at a time. Cook for 2 minutes or until golden, then flip and cook for a further 2 minutes.

Serve with topping of your choice.

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