Handmade flatbread with preserved lemon
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- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 20 minutes
- 10 minutes
- Clos Malverne Sauvignon Blanc 2006
This easy flatbread is delicious topped with preserved lemons, tomatoes and goat's curd. Also great with labneh or instead of crackers for dipping.
Ingredients
- For the bread:
- 250 g flour
- ½ t salt
- 1 T olive oil
- Water, to mix
- For the topping:
- 4 ripe Roma tomatoes, sliced
- 120 g fresh goats’-milk curd
- 1 red onion, sliced
- 12 capers or caperberries
- Spanish smoked paprika, to sprinkle
- Extra virgin olive oil, to drizzle
Cooking Instructions
1. Mix together the bread ingredients.
2. Divide into four pieces and roll on a floured surface until flat.
3. Cook on both sides in a heated grill pan over a medium heat.
4. Top with the tomato, onion, curd, lemon and capers.
5. Sprinkle with paprika and drizzle with olive oil.
Cook’s note: Goats’-milk curd is softer than goats’-milk cheese, and can be found at selected delis.
Per serving: 1890.66kJ, 14.08g protein, 16.65g fat, 65.57g carbs
Cook's tip:
This recipe for flatbread is easy to make and ideal for dipping, topping and mopping, and traditionally goes with labneh.
Preserved lemons are available to buy at Woolworths.
Find more bread recipes here.
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