Ingredients

Method

• 400 g flour, plus extra for dusting
• 10 g active dry yeast
• 40 g sugar
• 1 t salt
• 6 T extra virgin olive oil, plus extra for greasing
• 2 cups lukewarm water
For the topping:
• 4 T extra virgin olive oil
• 4 leeks, thinly sliced
• 2 sweetcorn cobs, grilled and kernels cut off
• 200 g frozen sweetcorn
• 2 garlic cloves, thinly sliced
• 1 t chilli flakes
• 1 T Spanish smoked paprika
• sea salt and freshly ground black pepper, to taste
• 1⁄4 cup cream
For the popcorn gremolata, mix:
• 1 cup salted popcorn
• 10 g Italian parsley, roughly chopped
• 10 g mint, roughly chopped
• 10 g dill, roughly chopped
• 1 lemon, zested
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the flatbreads, combine the dry ingredients in a bowl. Pinch half the olive oil into the dry mixture using your fingertips until well distributed, then gradually stir in the water, mixing it in with your fingers until a rough dough forms. Add more flour if the dough is too wet.

2. Turn out the dough onto a floured surface and knead for 5–7 minutes until smooth and softened. Grease a clean bowl, shape the dough into a ball, place in the bowl, cover with a tea towel and prove for an hour.

3. Once the dough has doubled in size, roll it out into oblong shapes on a floured surface and place on a heated grill. Cook for 3–5 minutes on each side, or until cooked through.

4. To make the topping, heat the olive oil in a pan. Gently fry half the leeks until softened and translucent, then add the sweetcorn and fry until light golden brown. Add the garlic, chilli flakes and paprika. Season and stir in the cream. Spoon onto the flatbread and top with the popcorn gremolata.

Find more corn recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi