Everyone in my family is a fan of bread studded with salty briny olives, and this recipe takes that craving a step further, said Joe Woodhouse. Feel free to add a block of grated halloumi to the mix. You can also cut the flatbreads in half and freeze them. Just put them in the toaster to defrost and crisp from frozen.
Ingredients (serves 4)
- 400g self-raising flour, or plain flour with 1 tbsp baking powder
- 200g wholemeal flour, plus more to dust
- 250g yoghurt, or kefir
- 3 tbsp olive oil, or oil from the sundried tomatoes, plus more (optional) for cooking
- 200g jar of sundried tomatoes in olive oil, drained and sliced
- 50g black olives, pitted and sliced
- 25g basil, stalks finely chopped, leaves chopped
- 3 tbsp drained capers
- 1 tbsp dried oregano
Method
- Put the flours in a mixing bowl. Mix the yoghurt or kefir in a jug with the oil and 200ml water. Add to the flour and knead to combine. Knead in the sundried tomatoes, olives, basil, capers and oregano.
- Divide the dough into 4 and roll out each piece on a floured surface to a diameter of about 20cm.
- Heat a griddle pan over a med-low heat. Add the flatbreads one at a time, brushing with olive oil first to get them extra crispy. Cook for 4-6 mins on each side until puffed and cooked through. To check if they’re ready, break a chunk off one, pull it apart and see if it is fluffy in the middle.
- Serve as is or spread with pesto, harissa or tapenade, or with a bowl of pickled chillies.
Taken from Weeknight Vegetarian by Joe Woodhouse
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.