Ok, this is my new favourite snack. Grilled flatbread cooked over coals but you can do it on any BBQ. Served with a zesty whipped feta and blistered tomatoes. If I'm having friends around for lunch, this is the dish I'm starting with.
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Category
Snack
Servings
6
Prep time
1 hour 30 minutes
Cook time
10 minutes
Ok, this is my new favourite snack. Grilled flatbread cooked over coals but you can do it on any BBQ. Served with a zesty whipped feta and blistered tomatoes. If I'm having friends around for lunch, this is the dish I'm starting with.
Ingredients
- 500g (4 cups) plain flour (all-purpose flour)
- 360ml (1½ cups) warm water
- 7g (2¼ tsp) dry active yeast
- 3g (1 tsp) brown sugar
- 5g (1 tsp) salt
- olive oil
- 180g (6 oz) feta cheese
- 100g (⅓ cup) Greek yoghurt
- 1 lemon, zested
- 200g (7 oz) cherry tomatoes
- 1 red chilli
- small handful of basil leaves
- salt and pepper, to taste
Directions
Add the yeast, sugar, and warm water to the bowl of your stand mixer fitted with the dough hook attachment. Mix on low for 2 minutes to activate the yeast.
- Gradually add the flour and mix on medium-low (speed 2) for 3-4 minutes. Then add the salt and continue mixing for another 4-5 minutes until the dough is smooth.
- Remove the dough from the mixer and shape it into a tight ball on a clean surface. Place the dough in a greased bowl, cover with a tea towel, and leave in a warm spot for 1 hour, or until it has doubled in size.
- To make the whipped feta, add the feta, Greek yoghurt, lemon zest, a pinch of salt, and some ground black pepper to the bowl of your stand mixer with the whisk attachment. Whisk on medium speed for 2 minutes, slowly drizzling in about 2 tablespoons of olive oil. Continue whisking for another 3-4 minutes until creamy. Refrigerate until ready to serve.
- Heat a frying pan over high heat. In a bowl, toss the cherry tomatoes and whole chilli with a drizzle of olive oil and a pinch of salt.
- Once the pan is very hot, add the tomatoes and chilli. Cook for 2-3 minutes, allowing the tomatoes to blister and char slightly. Remove from the pan and let cool slightly.
- Once cool, remove the chilli, chop it finely, and mix it back into the tomatoes. Lightly crush some of the tomatoes as you stir the chilli into the mixture.
- Take the dough out of the bowl and place it on a greased surface. Cut it into six even pieces and shape each piece into a small ball. Cover with a tea towel and let the dough rest for 10 minutes.
- Use your hands to flatten the dough balls into flatbread shapes. Lightly brush each with olive oil and grill over medium heat for 3-4 minutes per side, until golden and cooked through.
- Serve the hot flatbread alongside the whipped feta, topped with the blistered tomatoes. Garnish with torn basil leaves and any other fresh herbs you have on hand.