Pairs well with Grilled Flatbread with Whipped Feta and Blistered Tomatoes
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Grilled Flatbread with Whipped Feta and Blistered Tomatoes
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A delicious grilled flatbread served with creamy whipped feta and topped with blistered tomatoes, perfect for an outdoor lunch.
00:45:00 total
Serves 6
medium
Cold Starter / Salad
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Ingredients
- plain flour (all-purpose flour) - 500g (4 cups)
- warm water - 360ml (1½ cups)
- dry active yeast - 7g (2¼ tsp)
- brown sugar - 3g (1 tsp)
- salt - 5g (1 tsp)
- olive oil - to taste (plus extra for drizzling)
- feta cheese - 180g (6 oz)
- Greek yoghurt - 100g (⅓ cup)
- lemon - 1 (zested)
- cherry tomatoes - 200g (7 oz)
- red chilli - 1
- basil leaves - to taste (small handful)
- salt and pepper - to taste (to taste)
Instructions
- Activate the Yeast: Add the yeast, sugar, and warm water to the bowl of your stand mixer fitted with the dough hook attachment. Mix on low for 2 minutes to activate the yeast.
- Make the Dough: Gradually add the flour and mix on medium-low (speed 2) for 3-4 minutes. Then add the salt and continue mixing for another 4-5 minutes until the dough is smooth.
- Let the Dough Rise: Remove the dough from the mixer and shape it into a tight ball on a clean surface. Place the dough in a greased bowl, cover with a tea towel, and leave in a warm spot for 1 hour, or until it has doubled in size.
- Prepare Whipped Feta: Add the feta, Greek yoghurt, lemon zest, a pinch of salt, and some ground black pepper to the bowl of your stand mixer with the whisk attachment. Whisk on medium speed for 2 minutes, slowly drizzling in about 2 tablespoons of olive oil. Continue whisking for another 3-4 minutes until creamy. Refrigerate until ready to serve.
- Blister the Tomatoes: Heat a frying pan over high heat. In a bowl, toss the cherry tomatoes and whole chilli with a drizzle of olive oil and a pinch of salt. Once the pan is very hot, add the tomatoes and chilli. Cook for 2-3 minutes, allowing the tomatoes to blister and char slightly. Remove from the pan and let cool slightly.
- Prepare the Tomatoes: Once cool, remove the chilli, chop it finely, and mix it back into the tomatoes. Lightly crush some of the tomatoes as you stir the chilli into the mixture.
- Shape and Rest the Dough: Take the dough out of the bowl and place it on a greased surface. Cut it into six even pieces and shape each piece into a small ball. Cover with a tea towel and let the dough rest for 10 minutes.
- Grill the Flatbread: Use your hands to flatten the dough balls into flatbread shapes. Lightly brush each with olive oil and grill over medium heat for 3-4 minutes per side, until golden and cooked through.
- Serve: Serve the hot flatbread alongside the whipped feta, topped with the blistered tomatoes. Garnish with torn basil leaves and any other fresh herbs you have on hand.
