Flatbread with dips

  • medium
  • 12
  • 2 hours 30 minutes
Not yet rated

Perfect for parties or a summer barbecue, Adam Gray provides the ultimate flatbread recipe and three delicious dips to serve alongside it. There's a simple basil and parsley pesto, tangy roasted cherry tomatoes, and an incredibly refreshing prawn and grapefruit cocktail to try.

First published in 2015





  • 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


  • Blender


Sieve the flour, salt and baking powder into a large mixing bowl
  • 750g of plain flour
  • 7g of salt
  • 7g of baking powder
In a separate bowl, lightly mix the egg, yoghurt, oil and milk. Add the yeast and mix well
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
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
Preheat the oven to 240°C/gas mark 9 or as high as it will go
Place the rested dough balls on a lightly floured work surface and roll out into approximately 1/2cm thick rounds
Bake the dough on a pizza stone in the oven until puffed up and golden brown, approximately 2-4 minutes
Remove the flatbreads and brush with some melted butter. Cut the rounds into finger-sized pieces and set aside
Preheat the oven to 180°C/gas mark 4
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
Bake the tomatoes for 12-15 minutes, or until just tender. Remove from the oven and leave in the foil to cool
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
For the prawn dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
Remove from the heat and pass through a fine sieve, leave to cool to room temperature
Mix the prawns, mayonnaise, parsley and cayenne pepper in a bowl
Mix in the reduced grapefruit juice to taste. Season, cover and refrigerate
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
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
Serve the flatbread fingers alongside the three dips in small bowls
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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