A quick and easy lunch option or side.
Serves: 4
INGREDIENTS
Flatbreads
2 cups plain flour, plus extra for kneading
1 teaspoon baking powder
½ teaspoon caster sugar
1 teaspoon salt
1 cup Greek yoghurt
3 tablespoons olive oil
Whipped goat's cheese
125 grams soft goat’s cheese
4 tablespoons Greek yoghurt
To assemble
1 tablespoon butter, melted
1 clove garlic, crushed
½ teaspoon chilli flakes
50 grams pine nuts, toasted
1 teaspoon toasted sesame seeds (black or white)
½ teaspoon poppy seeds
1 tablespoon finely chopped chives
1 tablespoon finely chopped dill
¼ cup chervil leaves
¼ cup parsley leaves
2 tablespoons olive oil
sea salt and cracked pepper
METHOD
In a large bowl, combine flour, baking powder, caster sugar and salt. Add the yoghurt and stir to incorporate. Place dough on a lightly floured bench and knead for 2-3 minutes or until smooth. Cut dough into 4 even pieces, cover and set aside to rest for 30 minutes.
Meanwhile, place the goat’s cheese and yoghurt in a bowl or bowl of a stand mixer. Beat until smooth.
Roll dough into rounds about 5mm thick. Heat a cast iron pan over a medium-high heat. Brush one side of dough with olive oil and cook until puffed up and beginning to char. Turn over and cook until golden. Repeat with remaining dough.
To assemble: In a small bowl, combine the melted butter and crushed garlic. Brush on to one side of each flatbread. Smear a generous spoonful of whipped goat’s cheese onto each flatbread then top with remaining ingredients.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.