Ingredients
I
Ingredients
F
For the dough:
F
For the Flatbreads:
t
180 g thick oat greek yogurt
s
125 g self raising flour
o
pinch of salt
F
For the muhamarra filling:
c
8 chestnut mushrooms
g
1 clove garlic
p
1 cup pecans
l
2 large jarred red peppers
o
handful of fresh mint
J
Juice of half lemon
o
2 tbsp olive oil
S
Salt and pepper
F
For the glaze:
a
1 tbsp agave syrup
c
1 tbsp chilli oil
h
1 tsp harissa paste
Directions
1
In a large bowl, add the flour and a pinch of salt and mix well.
s
125 g self raising flour
o
of salt
2
Stir in the yogurt with a wooden spoon, then use your hand to mix it together until it forms a rough ball of dough.
t
180 g thick oat greek yogurt
3
Transfer the dough to a lightly floured surface and knead it for 3-5 minutes until it’s smooth. If it’s too sticky, sprinkle a little flour on top.
4
Let the dough rest for 5 minutes.
5
Divide the dough into 4 equal pieces or 2 if you want bigger flatbreads and roll them into balls between your hands.
6
Flour your surface and use a rolling pin to flatten each dough ball into an oblong. Keep sprinkling with flour and flip the dough as you roll it out.
7
For your muhamarra filling, add the chestnut mushrooms to a food processor and blitz until chopped not mushed. Then add in the pecans, and blitz again, then go in with the rest of the ingredients and blitz again, before adding the olive oil, lemon juice and salt and pepper.
c
8 chestnut mushrooms
p
1 cup pecans
l
2 large jarred red peppers
o
of fresh mint
J
Juice of half lemon
o
2 tbsp olive oil
S
Salt and pepper
8
Now the best way to cook this is in a pizza oven, so heat that up. If not you can use a skillet or the oven.
9
Place a tbsp of the filling in the middle of the dough, pull up a corner and bring it to the middle then repeat this and pinch them all into the centre. Flatten it out slightly. Repeat with your remaining dough.
10
Get them into the pizza oven and cook for around 2/ 3mins. In a normal oven it’ll take around 12 mins. In a skillet or pan, 2/3 mins each side.
11
Mix together your glaze and drizzle over the top and enjoy!
a
1 tbsp agave syrup
c
1 tbsp chilli oil
h
1 tsp harissa paste
