Flatbread with smoked salmon
 
Prep time
Cook time
Total time
 
This flatbread dough makes the perfect quick, crisp base to your favourite pizza-type toppings. These quantities make 2 x 20cm flatbread. Simply double the quantities to make enough to serve 4 as a hearty lunch.
Author:
Serves: 2 flatbread
Ingredients
To make the flatbread dough:
  • 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
My favourite topping:
  • 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
To garnish:
  • 2 tbsp sour cream
  • ½ tbsp chives or spring onion (scallions), finely chopped
  • Fresh baby spinach leaves
  • Extra flat leaf parsley leaves
Instructions
  1. 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.
  2. Place the flours, salt and sugar into a mixing bowl. Pour in the yoghurt and melted butter and mix with your fingers.
  3. Add the water 1 tbsp at a time, mixing well after each addition, until you have a soft dough.
  4. Turn out on to a lightly floured work surface and gently knead for 2-3 minutes until smooth.
  5. Cut the dough into two portions and leave on the bench covered with a tea-towel for 5 minutes while you prep the toppings.
  6. Remove any skin from the salmon and break into pieces. Slice the onion into wedges. Drain the capers.
  7. 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.
  8. Lay a sheet of baking paper on the bench and transfer each circle of dough onto the sheet.
  9. Spread the mayonnaise on to the dough, and top with half the grated cheese.
  10. 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.
  11. 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.
  12. Bake for 10 minutes until the flatbread is browned around the edges and the topping is bubbling in the centre.
  13. While the flatbread is baking, stir the chives or spring onion through the sour cream.
  14. 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.
Recipe by The Fare Sage at https://www.thefaresage.com/flatbread-smoked-salmon/