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Flatbread with dips

Flatbread with dips

Flatbread with dips

  • Snack
  • medium
  • 12
  • 2 hours 30 minutes, plus proving time

PT2H30M

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1
Sieve the flour, salt and baking powder into a large mixing bowl
  • 750g of plain flour
  • 7g of salt
  • 7g of baking powder
2
In a separate bowl, lightly mix the egg, yoghurt, oil and milk. Add the yeast and mix well
  • 2 eggs
  • 225ml of natural yoghurt
  • 75ml of rapeseed oil
  • 220ml of milk
  • 10g of dried yeast
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
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
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
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
  • 50g of butter, melted
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
  • 400g of cherry tomatoes
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 dash of rapeseed oil
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
  • 1 tbsp of balsamic vinegar
13
For the prawn dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
  • 1 pink grapefruit
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
  • 200g of cooked and peeled king prawns, chopped into small pieces
  • 6 tbsp of mayonnaise
  • 1 tbsp of curly parsley, finely chopped
  • 2 pinches of cayenne pepper
16
Mix in the reduced grapefruit juice to taste. Season, cover and refrigerate
  • 1 pinch of salt
  • 1 pinch of black pepper
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
  • 1/4 bunch of basil
  • 1/4 bunch of flat-leaf parsley
  • 1/2 garlic clove
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
  • 90ml of rapeseed oil
  • 1 pinch of salt
  • 1 pinch of black pepper
19
Serve the flatbread fingers alongside the three dips in small bowls

Ingredients

Metric

Imperial

Flatbreads

Basil and parsley pesto

Prawn and grapefruit cocktail

Roasted cherry tomatoes

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