Give your weekend lunch a makeover with these amazing flatbread. Crisp yet soft to eat and ready in 30 minutes, this super quick homemade dough makes the perfect base for your favourite toppings.
Lunch on the weekend can sometimes be a bit ho-hum around here. Between kids activities and household chores, sometimes lunch gets forgotten until its almost midday and the tummies start rumbling. And by then there is little time for creativity so the same old cheese sandwich or ham wrap gets served up. Not so anymore!
These flatbread taste amazing. And they can be whipped in literally minutes using just what you already have in the cupboard and fridge. My addiction to all-things salmon is well known so there is always salmon of some description in our fridge. I like to combine smoked salmon with red onion, capers and sour cream flavoured with chives for a real taste explosion. To serve two I extravagantly used a whole 200g Regal Marlborough Salmon wood roasted portion for our lunch and it made an amazing topping for our flatbread. But if you’re not as obsessed with salmon as I am, this flatbread dough works just the same as a good pizza dough – whatever your favourite topping, its going to taste wonderful on this crisp base.
These flatbread aren’t fluffy like a pizza dough because they contain no yeast, but the dough is ready to roll with only a couple of minutes kneading and very little rest time. That makes these flatbread the winner in my book! I use a combination of plain and wholemeal flour because the wholemeal flour gives the dough a lovely nuttiness and slightly crumbly texture when you bite it. Atta flour or chickpea flour would both also work very well.
This weekend if you’re after something a little different and a bit more interesting for lunch, don’t go past these wonderful flatbread. They’re so surprisingly quick to create, and you can’t go wrong choosing your favourite topping. You won’t regret it!
Serves: 2 flatbread
- ½ cup plain flour
- ½ cup wholemeal flour
- ¼ tsp salt
- ½ tsp sugar
- ¼ cup unsweetened greek yoghurt
- 1 tbsp butter, melted
- 3-4 tbsp water
- 200g smoked salmon
- ½ red onion
- 1 tbsp capers
- 1 tbsp mayonnaise
- ½ cup grated cheese
- 1 tbsp flat leaf parsley, roughly chopped
- Freshly ground black pepper
- 2 tbsp sour cream
- ½ tbsp chives or spring onion (scallions), finely chopped
- Fresh baby spinach leaves
- Extra flat leaf parsley leaves
- Position an oven rack on the shelf below the middle of the oven. Place a baking tray on the shelf. Preheat the oven and baking tray to 180C Fan Bake.
- Place the flours, salt and sugar into a mixing bowl. Pour in the yoghurt and melted butter and mix with your fingers.
- Add the water 1 tbsp at a time, mixing well after each addition, until you have a soft dough.
- Turn out on to a lightly floured work surface and gently knead for 2-3 minutes until smooth.
- Cut the dough into two portions and leave on the bench covered with a tea-towel for 5 minutes while you prep the toppings.
- Remove any skin from the salmon and break into pieces. Slice the onion into wedges. Drain the capers.
- On a floured surface, roll each dough ball into a rough circle shape, about 20cm in diameter or until the dough is approximately 3-4ml thick.
- Lay a sheet of baking paper on the bench and transfer each circle of dough onto the sheet.
- Spread the mayonnaise on to the dough, and top with half the grated cheese.
- Lay on the onion, capers and salmon pieces and sprinkle over the remainder of the cheese. Scatter over the chopped parsley. Grind on some pepper.
- Using oven mitts, take the heated baking tray out of the oven and carefully slide the baking paper with the flatbreads on it on to the tray. Transfer carefully to the oven.
- Bake for 10 minutes until the flatbread is browned around the edges and the topping is bubbling in the centre.
- While the flatbread is baking, stir the chives or spring onion through the sour cream.
- Once the flatbread is cooked, remove from the oven and transfer to serving plates. Garnish with a few generous drops of sour cream, some fresh spinach leaves and a sprinkle of fresh parsley.