Flatbread with dips
by
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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
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© Great British Chefs 2019