Griddled olive, tomato & basil flatbreads recipe

Everybody in my household is a fan of bread studded with salty briny olives, and this recipe takes that craving a step additional, stated Joe Woodhouse. Be happy so as to add a block of grated halloumi to the combo. You too can reduce the flatbreads in half and freeze them. Simply put them within the toaster to defrost and crisp from frozen.

Components (serves 4)

• 400g self-raising flour, or plain flour with 1 tbsp baking powder
• 200g wholemeal flour, plus extra to mud
• 250g yoghurt, or kefir
• 3 tbsp olive oil, or oil from the sundried tomatoes, plus extra (elective) for cooking
• 200ml water
• 200g jar of sundried tomatoes in olive oil, drained and sliced
• 50g black olives, pitted and sliced
• 25g basil, stalks finely chopped, leaves chopped
• 3 tbsp drained capers
• 1 tbsp dried oregano

Methodology

• Put the flours in a mixing bowl. Combine the yoghurt or kefir in a jug with the oil and water. Add to the flour and knead to mix. Knead within the sundried tomatoes, olives, basil, capers and oregano.
• Divide the dough into 4 and roll out every bit on a floured floor to a
• diameter of about 20cm.
• Warmth a griddle pan over a med-low warmth. Add the flatbreads one after the other, brushing with olive oil first to get them additional crispy. Prepare dinner for 4-6mins on either side till puffed and cooked by means of. To test in the event that they’re prepared, break a bit off one, pull it aside and see whether it is fluffy within the center.
• Function is or unfold with pesto, harissa or tapenade, or with a bowl of pickled chillies.

Taken from Weeknight Vegetarian by Joe Woodhouse