A quick and easy lunch option or side.
Serves: 4
INGREDIENTS
Flatbreads
2 cups plain flour, plus extra for kneading
1 teaspoon baking powder
½ teaspoon caster sugar
1 teaspoon salt
1 cup Greek yoghurt
3 tablespoons olive oil
Whipped goat's cheese
125 grams soft goat’s cheese
4 tablespoons Greek yoghurt
To assemble
1 tablespoon butter, melted
1 clove garlic, crushed
½ teaspoon chilli flakes
50 grams pine nuts, toasted
1 teaspoon toasted sesame seeds (black or white)
½ teaspoon poppy seeds
1 tablespoon finely chopped chives
1 tablespoon finely chopped dill
¼ cup chervil leaves
¼ cup parsley leaves
2 tablespoons olive oil
sea salt and cracked pepper
METHOD
In a large bowl, combine flour, baking powder, caster sugar and salt. Add the yoghurt and stir to incorporate. Place dough on a lightly floured bench and knead for 2-3 minutes or until smooth. Cut dough into 4 even pieces, cover and set aside to rest for 30 minutes.
Meanwhile, place the goat’s cheese and yoghurt in a bowl or bowl of a stand mixer. Beat until smooth.
Roll dough into rounds about 5mm thick. Heat a cast iron pan over a medium-high heat. Brush one side of dough with olive oil and cook until puffed up and beginning to char. Turn over and cook until golden. Repeat with remaining dough.
To assemble: In a small bowl, combine the melted butter and crushed garlic. Brush on to one side of each flatbread. Smear a generous spoonful of whipped goat’s cheese onto each flatbread then top with remaining ingredients.
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