This is the simplest recipe for making flatbreads. I have seen lots of recipes recently with yeast involved. This one doesn’t have any. Flatbreads as the name suggests are flat so there is no pressing need to include yeast when these work just as well and this way you have one less thing to buy at the supermarket.
As you know if you read the blog, I love planning what food I want to make at the weekend. For me, these are a perfect Friday night dinner after you have been out for a few drinks and want something really quick and easy to make but also delicious and relatively healthy. You don’t need many ingredients to make them so can grab everything you need on the way home or can just use up what you have left in the fridge. Throwing bits and pieces together can end up making the best meals. These would also be great if you were having friends around for some drinks and wanted to make some easy snacks.
The best bit for me is the colours. They make the meal look so appetising and they taste as delicious as they look. The flatbreads are a little bit soft on the inside but crisp on the outside and the salty proscuitto, creamy goats cheese, sweet juicy figs and rich syrupy balsamic glaze taste amazing together.
The flavour combinations are endless though. I have are these with spicy sausage, caramelised red onions and manchego cheese. Just do whatever takes your fancy!
FLATBREADS WITH PROSCUITTO, FIG AND GOATS CHEESE
Ingredients (makes 4):
140g plain white flour, plus extra for dusting
140g full-fat natural yogurt
4 – 6 ripe figs, cut into sixths
8 slices proscuitto
50g goats cheese, cut into small slices
1 large handful rocket
- Mix the flour and yogurt together in a large bowl. The dough will be sticky at first but bring it together with your hand. Lightly dust the worktop with flour. Place the dough on the worktop and knead for 1 – 2 minutes until it is smooth. It will still feel quite sticky so don’t worry about this.
- Heat a dry pan over a medium high heat. Cut the dough into 4 equal parts. Using a rolling pin, flatten the dough in a circular shape until it is about 1 – 2 mm thick. The dough is quite elastic. You will find that it pulls back in so just keep rolling it out. Once the pan is hot, place the rolled out dough in the pan. Cook for 1 – 2 minutes on each side. You will see the air bubbles forcing the bread to rise up and when you flip it over, it will have the characteristic dark spots you find on flatbread. Repeat with the remaining 3 parts.
- Heat the grill. Top the flat breads with two slices of proscuitto. Next sprinkle on some fig pieces and goats cheese. Try to spread the topping out evenly. You also want them quite close to the edge or else the flatbread will become really crisp at the edges when unde. Place under the hot grill for 2 – 3 minutes until the figs and goats cheese start to caramelise. Alternatively, you can use a blow torch to get the ultimate caramelisation of the figs and goats cheese.
- Once remove from the grill, top with some rocket leaves and then drizzle with a little balsamic glaze and a little oil.
As you can see, these are so quick and easy but look and taste delicious. An ideal Friday night feast.