Flat Bread Recipe
Lizzie Hewson, author of “Moving Out, Eating In”, shares with us a quick recipe to make wholesome, tasty flatbreads that can be used as a base for any number of bits and pieces loitering in your fridge.
This flat bread recipe is my go-to after work meal. It requires minimum fuss, is made from ingredients found in my pantry and can be reinvented time and time again. I top my flatbreads 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.
1 cup plain flour
½ cup plain yoghurt
1 tablespoon olive oil, plus extra for cooking
1 teaspoon salt flakes
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.