Olive, thyme and chilli flatbread
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- Jacques Erasmus
- Makes 6
- Easy
- Fat conscious
- 45 minutes (including resting time)
- 10 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 t instant dried yeast
- 1 t sugar
- 700 g cake flour
- 50 g milk powder
- 1 t salt
- 1½ cups warm water
- 1 T olive oil
- 2 T fresh thyme leaves
- 2 T dried chilli flakes
- 50 g black olives, chopped
- 50 g green olives, chopped
Cooking Instructions
Preheat the oven to 200ºC.
Sift all the dry ingredients into a bowl. Make a well in the centre. Pour in the water and oil. Stir with a wooden spoon.
Using your hands, mix in the thyme, chilli and olives. Knead for 10 minutes. Cover and place in a warm place until doubled in size.
Knock back with your fist.
Divide into 6 balls and roll out thinly on a floured surface. Place on a baking tray. Bake for 8 minutes.
Serve with yoghurt, cheese and pomegranate mezze.
Cook’s tips: You can make the dough and keep it in the fridge for 3 days before rolling out and baking. Add a handful of seeds to the dough if you like.
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