This isn't your average flatbread recipe, included in it are instructions for making three different dips to serve alongside. Ideal for cooking with kids, this recipe produces a final result that will appeal to all palates - kids will love the prawn and grapefruit cocktail, while the pesto may suit adults more

Method
1.
Sieve the flour, salt and baking powder into a large mixing bowl
2.
In a separate bowl, lightly mix the egg, yoghurt, oil and milk. Add the yeast and mix well
3.
Make a well in the flour mix. Mix in the wet ingredients and turn out onto a table. Knead well until a smooth dough forms
VideoVideo: Mix and knead bread dough
4.
Separate the dough into 150g portions and mould into dough balls. Place the dough balls on a tray, cover with cling film and allow to rest for approximately 1 hour in the fridge
Room for a little one
This is a perfect step for the kids to get involved in. Get them to mould the dough balls by rolling them between their hands. If you’ve more than one kid, maybe they can have a race!
5.
Preheat the oven to 240°C/gas mark 9 or as high as it will go
6.
Place the rested dough balls on a lightly floured work surface and roll out into approximately 1/2cm thick rounds
Back to school
Sprinkle a little flour onto your work surface and onto your rolling pin before rolling your dough out to prevent the dough from sticking
7.
Bake the dough on a pizza stone in the oven until puffed up and golden brown, approximately 2-4 minutes
8.
Remove the flatbreads and brush with some melted butter. Cut the rounds into finger-sized pieces and set aside
9.
Preheat the oven to 180°C/gas mark 4
10.
Place the cherry tomatoes on a sheet of foil and season with salt and pepper. Drizzle the rapeseed oil over the tomatoes and wrap the foil up to make a sealed parcel
11.
Bake the tomatoes for 12-15 minutes, or until just tender. Remove from the oven and leave in the foil to cool
12.
Once cool, add to a small bowl and gently crush, leaving some whole for texture. Add some balsamic vinegar to taste, cover the bowl and set aside in the fridge
Room for a little one
Ensure the kids have clean hands before you let them crush the tomatoes in a bowl – they’re likely to enjoy the squishy sensation!
13.
For the prawn dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
14.
Remove from the heat and pass through a fine sieve, leave to cool to room temperature
15.
Mix the prawns, mayonnaise, parsley and cayenne pepper in a bowl
16.
Mix in the reduced grapefruit juice to taste. Season, cover and refrigerate
17.
For the pesto, discard the herb stalks and roughly chop the leaves. Place in a blender with the garlic and blitz on a low speed to combine
18.
Whilst blending, gradually pour in the rapeseed oil to form a smooth pesto. Season to taste with salt and pepper then transfer to a bowl
19.
Serve the flatbread fingers alongside the three dips in small bowls
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Ingredients

Flatbreads

  • 220ml of milk
  • 10g of dried yeast
  • 7g of salt
  • 7g of baking powder
  • 750g of plain flour
  • 75ml of rapeseed oil
  • 225ml of natural yoghurt
  • 2 eggs
  • 50g of butter, melted

Basil and parsley pesto

Prawn and grapefruit cocktail

Roasted cherry tomatoes

  • 400g of cherry tomatoes
  • 1 pinch of salt
  • 1 dash of rapeseed oil
  • 1 pinch of pepper
  • 1 tbsp of balsamic vinegar

Equipment

  1. Blender

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Nutrition (per Portion)

Calories

481
24%

Sugars

4g
4%

Fat

24g
35%

Saturates

4g
22%

Salt

1151mg
19%
of an adult's guideline daily amount
Adam Gray's flatbread recipe is paired with a a trio of simple and delicious dips - perfect for any party

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