One of the best things I learnt how to make was flatbread. Not a yeast, rise for 3 hours, bake for 20 minutes flatbread, a knead, let sit for 20 minutes and fry on the stove for 2 minutes. I use them as wraps, breakfast pizza bases and little bits of bread to dip into dips.
This brunch flatbread platter has 3 versions of stuffed flatbread – Spring Onion, Feta Peppadew and Spinach. The dough is the same, but you choose what you fill it with. You can also do a smaller amount of filling and make an assortment using one dough recipe. You can serve these alone, with a dip or like Malawach, which is served with grated tomatoes and soft-boiled eggs (my preferred way of eating them).
Brunch Flatbread Platter
One simple flatbread dough stuffed 3 ways - with spring onions, peppadew and feta and spinach. It's easy to make and comes together in under 30 minutes.
Ingredients
Dough
- 2 C flour
- 1 tsp Salt
- 1 tsp baking powder
- 1 C water
Spring Onion Filling
- 4 spring onion stalks
- 1 tsp sesame seeds
- Salt
- sesame oil
Peppadew and Feta filling
- 16 peppadews
- 1/3 C feta
- 1 tsp dried mixed herbs
- Salt
- olive oil
Spinach Filling
- 4 C baby spinach washed and dried
- salt and pepper
- olive oil
To Serve
- 2 tomatoes grated
- salt, pepper and herbs to taste
- soft-boiled eggs
Instructions
- Add dry ingredients to a bowl and mix to combine.
- Create a well in the middle of the dough and add water. Mix until combined and then knead it until it forms a nice and smooth ball. If it’s too sticky, add flour.
- Place in an oiled bowl, cover and let sit for 20 minutes.
- While it sits you can prepare your fillings (see below for instructions on each filling).
- To assemble, divide your dough into 4 pieces and roll them into smooth balls.
- Flour your counter well and roll out each ball into a thin disc – about 18cm.
- Brush each disc with olive oil (except for the spring onion one, brush that with sesame oil).
- Divide the filling between each disk and spread it out.
- Roll the disc into a log and then create a circle by tucking one end and rolling the log around it (like you would do if you were making cinnamon buns). Press the end into the dough so it’s sticks together.
- Flatten your circle and roll it into a 16-18cm flat disc. Make sure you do this on a floured surface to keep it from sticking. Brush the disc on both sides with olive/sesame oil.
- Heat a non-stick pan over high heat.
- Once hot, add one disc at a time. Let it cook on one side for 1 minute, the dough will start bubbling and puffing. Flip it over and cook for another minute, you’ll get nice browned char marks.
- Remove, let cool and eat
Spring Onion Filling
- Chop your spring onion pieces and heat a teaspoon of sesame oil in a frying pan.
- Add spring onion and sauté until soft, about 3 minutes. Add salt to taste and let cool. Add in the sesame seeds
Feta and peppadew filling
- Crumble feta and dice up the peppadews. Season with herbs
Spinach Filling
- Add a teaspoon of olive oil to a frying pan and heat. Add in the spinach and sauté till it’s soft and wilted, about 2 minutes. Season with salt and pepper to taste.
To Serve
- Grate 2 tomatoes into a bowl and season with salt, pepper and herbs Boil eggs Use bread to dip into runny eggs and tomato.
Notes
The filling quantities fill 4 flatbreads (the full dough recipe). Either do 1 flavour or divide the fillings and do different fillings in each flatbread.
