Herb-stuffed flatbreads
Ingredients
- 100g natural yogurt
- ¼ tsp fast action dried yeast
- 1 tsp clear honey
- 1 tsp coriander seeds, crushed
- 200g plain flour
For the filling
- 100g mixture of soft, leafy greens and herbs: we used watercress, chives, basil and coriander
- 2 medium egg yolks
- 50g vegetarian feta, crumbled
To finish
- 25g butter, melted (optional)
Step by step
Get ahead
Best eaten straight from the pan
- Put the yogurt, 20ml water, yeast, honey, coriander seeds and a pinch of salt into a bowl. Gradually add the flour. Bring the dough together and knead thoroughly on a lightly floured surface for 3-5 minutes to get a stiff, tight dough.
- Leave in a warm place for 30 minutes or so to rise slightly, or for an hour anywhere in your kitchen.
- Finely chop the greens and herbs, mix with the egg yolks and feta; season.
- When the dough has risen slightly, split into 2 and roll each piece out on a floured surface into a 25cm wide circle.
- Put half the herb mixture over the bottom half of each disc, leaving a little space to seal the edges. Flip the other side on top so you have a half-moon shape, gently pat to get rid of any air, and pinch the edges together like you would a pasty.
- Heat a large frying pan and put both flatbreads in (no oil is needed). Cook for 4-5 minutes on each side over a medium heat. Brush the cooked breads with some melted butter to serve, if you want.
source:https://www.sainsburysmagazine.co.uk/recipes/bread/herb-stuffed-flatbreads
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