Flatbread with dips
by
Related recipes
Related recipes
Spelt and rye flatbread
Bacon, onion and cheddar flatbread
Lamb flatbreads with pickled cucumber and elderflower yoghurt
Tandoori roti
Hummus with crudités
Ingredients
Metric
Imperial
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
- 1/4 bunch of basil
- 1/4 bunch of flat-leaf parsley
- 1/2 garlic clove
- 90ml of rapeseed oil
- 1 pinch of salt
- 1 pinch of black pepper
Prawn and grapefruit cocktail
- 200g of cooked and peeled king prawns, chopped into small pieces
- 1 pink grapefruit, or 160ml of pink grapefruit juice
- 6 tbsp of mayonnaise
- 1 tbsp of curly parsley, finely chopped
- 2 pinches of cayenne pepper
- 1 pinch of salt
- 1 pinch of black pepper
Roasted cherry tomatoes
- 400g of cherry tomatoes
- 1 dash of rapeseed oil
- 1 tbsp of balsamic vinegar
- 1 pinch of salt
- 1 pinch of pepper
Equipment
- Blender
Method
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
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
You may also like
Flatbread with dips
Pea and broad bean flatbread with crispy chicken skin, sanshō pepper crema and grilled chicken thigh
SITES
INFORMATION
© Great British Chefs 2019