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
Chorizo (enough for flatbread):
- 6 (or so) slices of chorizo
- 1tbsp honey
- 50g goats’ cheese, teared into pieces
Courgette (enough for flatbread):
- ½ a courgette
- Tbsp of pine nuts
- Generous grating of parmesan
- Black pepper
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
- Regardless of the topping, start by making the flatbread…
- 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).
- 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!
- 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).
- 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.
- Preheat your oven to 240 degrees fan.
- 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.
- 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.
Chorizo Topping:
- Evenly scatter over the chorizo, goats’ cheese and honey.
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.
Slow Roasted Tomato Topping:
- Evenly scatter the tomatoes, anchovies, capers and a generous grating of parmesan.
