Flatbreads with salads & spreads

Flatbreads with salads & spreads

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2–4
Makes
8 breads
Photographer
Patricia Niven

MR: These flatbreads make an excellent simple lunch with one or two salads and some spreads laid out in the middle of the table. Depending on how I’m feeling (and the weather) sometimes I cook them on the barbecue, or at other times on a grill plate or baked on the pizza stone in the oven.

Ingredients

Quantity Ingredient
2 teaspoons dried yeast
300g plain (all-purpose) flour
140g greek-style yoghurt
3 tablespoons milk
1 tablespoon non-gmo vegetable oil
pinch of salt flakes
1 teaspoon ras el hanout

To serve

Quantity Ingredient
hummus
Harissa
cucumber yoghurt

Method

  1. For the flatbreads, add 2 tablespoons lukewarm water and yeast to a small bowl, stir together and leave for 5 minutes for the yeast to activate.

    Put the yeast mixture into a large bowl together with all the remaining ingredients and mix everything together using your hands to form a firm dough (alternatively, put everything into a mixer with the dough hook attachment added).

    Cover the bowl with a tea towel (dish towel) and leave the dough to sit for 30–40 minutes in a warm place to rise.

    While the flatbreads are rising, make up your salad (or salads) and sides of choice.

    Once the dough has risen, knock it back on a lightly floured surface. Divide the dough into 8 equal-sized pieces and roll each out into thin long breads, then transfer them to floured baking trays and leave them to rise again for another 30–40 minutes.

    To cook the flatbreads, place them on a hot barbecue or chargrill pan and cook for 1–3 minutes on each side, turning with tongs, until puffed up and charred all over. Alternatively, transfer them to a pizza stone and bake for 7 minutes in an oven preheated to 240°C until golden.

    To serve, arrange the flatbreads on the centre of the table with your choice of salads and spreads.

SALAD ONE

Ingredients

Quantity Ingredient
1/2 bunch flat-leaf (italian) parsley, torn
1/2 bunch mint
1 shallot, sliced
3 cucumber pickles, sliced
juice of 1 lemon
1 tablespoon dukkah
2 tablespoons extra-virgin olive oil
salt flakes

Method

  1. Put everything into a bowl and mix well.

SALAD TWO

Ingredients

Quantity Ingredient
5 vine ripened tomatoes, cut into chunks
1 cucumber, diced
1 teaspoon sumac
freshly ground black pepper
2 tablespoons red-wine vinegar
2 tablespoons extra-Œvirgin olive oil

Method

  1. Put everything into a bowl and mix well.

SALAD THREE

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 small eggplant, diced, salted for 2 minutes and rinsed
1 small red onion, diced
2 tablespoons Mr Wilkinson's kasundi
1 tablespoon natural yoghurt
1/2 bunch coriander, roughly chopped

Method

  1. Heat the olive oil in a medium saucepan over a high heat. Fry the egglant and onion until golden. Mix in the kasundi then pour into a serving bowl. Mix in the yogurt and herbs to serve.

SALAD FOUR

Ingredients

Quantity Ingredient
2 zucchini
pinch of salt flakes
100g danish-style feta
2 tablespoons sultanas
1/4 bunch mint, torn
2 teaspoons toasted pinenuts

Method

  1. Slice the zucchini into thin ribbons and transfer to a colander. Sprinkle with salt and leave for 2 minutes, then rinse and dry. Add to a bowl with all the remaining ingredients and mix well.

SALAD FIVE

Ingredients

Quantity Ingredient
250g minced (ground) lamb or beef
1 tablespoon ras el hanout
1 red onion, finely diced
1/2 teaspoon salt flakes
1/2 teaspoon sumac
1 tablespoon pine nuts
1 tablespoon pomegranate molasses
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
30g chopped mint
30g chopped parsley

Method

  1. Mix together all the ingredients in a bowl. Heat a large frying pan over a high heat, add the lamb mixture and sauté for 7–8 minutes, or until the meat is browned on all sides and cooked through. Tip into a bowl and set aside to cool.
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