* Percent Daily Values are based on a 2000 calorie diet.
Herby spelt and yoghurt flatbreads
Perfect served warm as an accompaniment, snack or starter
Prep Time30 minutesmins
Cook Time4 minutesmins
Total Time34 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Servings: 2
Calories: 665kcal
Author: Frankie Unsworth
Equipment
Large bowl
Frying pan
Ingredients
250gwhite spelt flour (or strong white bread flour)plus extra for dusting
1tspbaking powder
1/2tspfine sea salt
85mlnatural yoghurt
85mlwarm water
1 - 2tbspextra virgin olive oil
1large handful mixed herbs (I use a mix of flowering chives, oregano, borage, thyme, sage or rosemary)
Goat’s milk ricotta to serve (optional)
Pistachio dukkah or other seeds, such as sesame, nigella or black onion (optional)
Method
Mix together the flour, baking powder and salt in a large bowl. Make a well in the centre and pour in the yoghurt and warm water. Combine to make a slightly sticky mixture. Turn out and knead for a good five minutes until you have a smooth ball. Leave to rest for at least 15 minutes in the bowl, covered with cling film or a clean, damp tea towel. (It’s even better if rested for a few hours.)
Divide the dough in half. Lightly flour a work surface and roll one half into a circle about 5mm thick. Brush the top with some of the oil and sprinkle with half of the herbs – the more haphazardly the better – leaving some of the sprigs whole. Repeat this step with the remaining piece of dough.
Preheat the grill to high.
Place a large frying pan over a high heat until it is as hot as possible. Add the first flatbread and cook for two minutes, or until the base is golden and the edges are puffing up. Place under the grill for a further one to two minutes, or until the top is looking golden in patches and the herbs have wilted into the bread. Set aside while you cook the other flatbread.
Serve the flatbreads warm as an accompaniment, snack or starter. I often pair them with my goatʼs milk ricotta scattered with some pistachio dukkah or seeds.