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3 to 5 minutes

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20 minutes

Fish recipes

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Apple recipes

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Olive, thyme and chilli flatbread

10 minutes

Olive, thyme and chilli flatbread

By Jacques Erasmus

Serves Makes 6

Difficulty Easy

Prep Time 45 minutes (including resting time)

Cooking Time 10 minutes

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

Method

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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Olive, thyme and chilli flatbread

Olive, thyme and chilli flatbread

Ingredients

Method