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Susie's Larder
THE GUEST LARDER

Flatbreads Three Ways

Serves
Four (one flatbread each)
TIME
COST
DIFFICULTY
A little bit of experience required

Ingredients

For the flatbreads base:

  • 200g plain flour, plus extra for dusting
  • 1tsp of fast action dried yeast
  • 1 tbsp of Extra Virgin Olive Oil
  • 120ml
  • 1tbsp salt
  • 100g of butter
  • 100g of normal olive oil
  • 1tbsp of garlic granules

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Chorizo (enough for flatbread):

  • 6 (or so) slices of chorizo
  • 1tbsp honey
  • 50g goats’ cheese, teared into pieces

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Courgette (enough for flatbread):

  • ½ a courgette
  • Tbsp of pine nuts
  • Generous grating of parmesan
  • Black pepper

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Slow Roasted Tomato Topping (enough for flatbread):

  • 5 slow roasted tomato per flatbread (recipe under ‘veggie’)
  • 3 anchovies
  • 1tsp capers
  • Generous grating of parmesan

Method

  1. Regardless of the topping, start by making the flatbread…
  2. Mix the plain flour, yeast, 1tbsp of EV olive oil, water and salt in a large bowl until it is nearly all combined (it’ll look messy).
  3. Put the mixture onto a lightly dusted surface and knead for6-10 minutes. If you are unsure how to do this, watch a Youtube video- there are plenty out there!
  4. When the mixture had formed a soft smooth ball, which bounces like a baby’s bottom when you touch it, transfer it to another large bowl and cover it in a good glug of olive oil. Cover the bowl top with a damp tea towel and leave to sit for 2 hours in a warm room. Alternatively, if you’d prefer to leave it overnight put it in the fridge (this will slow down the rising process).
  5. After a few hours, the ball of mixture should have doubled in size. Cut the mixture into four equal sized balls and transfer to an oily surface. Roll it out with a rolling pin until it is roughly 20cm by 10cm, don’t worry it the dough starts to break- this just adds to the effect.
  6. Preheat your oven to 240 degrees fan.
  7. Melt the butter, olive oil and garlic granules in a microwavable bowl, until it all mixes together. If you don’t have a microwave you can do this on the hob over a low heat.
  8. Transfer the four pieces of rolled out dough to a baking tray.Brush the flatbreads with the butter/garlic mixture, then top each flatbread with your chosen topping as per the steps below. Once topped, put the baking trays in the oven for 10-12 minutes (depending on how crispy you like the sides). And there you have it- some seriously good nosh.

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Chorizo Topping:

  • Evenly scatter over the chorizo, goats’ cheese and honey.

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Courgette and Parmesan Topping:

  • Peel the courgette with a peeler until you start to hit the soggy seed bit- this is when its time to stop. There isn’t much you can do with that leftover core other than eat it raw and feel super healthy.
  • Randomly lay the slices across the dough, top with a generous helping of parmesan, pine nuts and a lot of black pepper.

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Slow Roasted Tomato Topping:

  • Evenly scatter the tomatoes, anchovies, capers and a generous grating of parmesan.
Created by 
Susie Flory
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