As much as I love a slice of sourdough, stick two pieces together to create a sandwich and pray you don’t lose a tooth! These flatbreads can stand in for bread in almost any scenario - and even better, they’re easy to make at home and take no longer than 30 minutes. Simultaneously sweet and spicy, they are delicious on their own but also incredibly versatile. I use them for everything from mezzes to scoop up hummus or tzatziki, as a side to curries and stews to mop up sauces or to simply dip in warming soups. Why not wrap a carrot, courgette & halloumi fritter in one with sriracha and some sliced gherkins for a mouth-watering sandwich, or smear with ketchup and load with crispy streaky bacon and a dash of Tabasco for a knockout breakfast. There’s no wrong way to eat them and these flatbreads are the easiest and ultimate cheat to homemade bread. Enjoy!
Method:
- Use the CleanForce™ Green Garlic Press to crush the garlic cloves. Add to the 22cm frying pan along with the chopped chilli and 2 tablespoons of olive oil. Place over a medium heat and sauté, stirring continuously for about 4 minutes, until the garlic is golden. Remove from the heat, stir in the honey and season. Set aside to cool.
- Add the flour, baking powder and yoghurt to the largest Nest™ bowl. Add the garlic mixture, season once more and mix to form a dough.
- Tip the dough out onto a generously floured surface and knead for 2-3 minutes to form a smooth ball. Add more flour as needed. Cover and rest for 5 minutes.
- Divide the dough into four. Use the PrecisionPin™ Adjustable rolling pin (set to 2mm thickness) to roll out each ball of dough. As they are ready, separate each one with a small sheet of non-stick baking parchment to prevent sticking.
- Place a frying pan over a very high heat. When smoking hot, lay a flatbread into the pan. Once it has started to puff up, turn over and cook on the other side. This will take between 1 and 2 minutes on each side. Once ready, cover with a tea towel to keep warm.
- When serving, brush with the remaining olive oil and garnish with some coriander and fresh chilli if you wish.
Kathryn Bruton, JJ Recipe Editor
Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!).
2 tbsp olive oil
4 garlic cloves, peeled
1 red chilli, finely chopped (remove seeds for milder heat)
1/2 tbsp honey
110g/ 1/2 cup + 1/4 cup plain white flour (plus extra for rolling out)
1/2 tsp baking powder
85g/1/3 cup full fat greek yoghurt
Salt and pepper
Serves
4
Time
12
Difficulty
Easy
Ingredients
2 tbsp olive oil
4 garlic cloves, peeled
1 red chilli, finely chopped (remove seeds for milder heat)
1/2 tbsp honey
110g/ 1/2 cup + 1/4 cup plain white flour (plus extra for rolling out)
1/2 tsp baking powder
85g/1/3 cup full fat greek yoghurt
Salt and pepper
