Recipe: Spring onion flatbreads
These simple flatbreads are made with plain flour, yoghurt and spring onions. They’re a lovely accompaniment to many of our saucey dishes ;P They’re great used to wrap up our Korean spiced BBQ chicken and for soaking up the delicious, leftover garlic butter from the prawns !
To watch how we made these breads, visit our instagram for video and highlights.
You will need:
250g Plain flour
2tsp Baking Powder
A handful of finely chopped spring onions (green parts)
200g Natural unsweetened yoghurt (Greek is great)
2T Olive oil
A chef’s pinch of salt for flavour (a generous one!)
Method:
Combine all the dry ingredients in a large bowl and mix together. Then make a well in the centre of the bowl, into which you can add the finely chopped spring onions and the yoghurt.
Using your fingers, slowly combine (for the technique, watch our videos on instagram) until everything starts to come together.
Knead the mix to form a dough, and then add the oil to the centre of the dough, continue to fold and knead together. After a minute, turn the dough out onto a very lightly floured surface and knead for 2 more minutes.
Once you have a soft, springy ball of dough, cover it in clingfilm and let rest for an hour in the fridge.
Once rested, divide the dough into 12 x 45-50g pieces, and roll each into a ball.
The dough balls will keep refrigerated on non-stick paper for a few hours until ready to use.
TO COOK:
On a floured surface, roll each ball into a circle about 12-15cm diameter.
Dust them with flour so they don’t stick together when you stack them.
Cook each flatbread on on a hot grill plate or in a non-stick (or cast iron) pan for a few minutes on each side, only turning over once the bread has formed bubbles! Your grill plate should be nice and hot.
Once done, turn them out onto a plate…and eat them. X