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.
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
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Place the rested dough balls on a lightly floured work surface and roll out into approximately 0.5cm thick rounds
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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
Bake the tomatoes for 12-15 minutes, or until just tender. Remove from the oven and leave in the foil to cool
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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
