Probably the best thing about this recipe, besides the tasty results, is just how easy it is to make. Apart from the kneading time, the flat breads are super quick and serve as a great base or accompaniment to a whole range of meals. I topped mine with griddled courgettes, garlic creme fraiche, pomegranate seeds and toasted almonds for slightly North African feel. However they also work well, for example, with roasted tomatoes and basil or served along side a spicy dal.
Courgette Flatbreads – serves 2 – 3
2 medium courgettes
1 tbsp olive oil
4 tbsp Oatly Creme fraiche
1/4 – 1/2 a small garlic clove, crushed
toasted almonds, pomegranate seeds and a handful of chopped coriander to serve
For the flatbreads:
300 g bread flour
1 tsp salt
1 heaped tsp baking powder
1 tsp sumac
1 tsp fennel seeds, crushed
3 tbsp olive oil
Stir the garlic into the creme fraiche ( I recommend starting with 1/4 of a clove and adding more if necessary), season and set to one side.
Use a mandolin or a vegetable peeler to cut the courgettes into thin strips, toss in olive oil, season and set to one side until ready to cook.
Meanwhile make the Flatbreads. Mix the flour, salt, sumac and fennel seeds in a large bowl. Make a well in the centre of the flour and pour in the oil and 1 dl warm water. Gradually bring in the flour from the edge of the bowl, until you form a dough. Add a little extra water if too dry.
Knead the dough on a floured surface for 5 – 10 minutes until smooth and elastic. Place the dough in a clean bowl, cover with cling film and allow to relax for around 30 mins.
Divide the dough into six balls. Oil your hands and squash each ball between your palms and slapping from hand to hand, turning as you go, until you have a flat roundish bread. They should be between 0.5 and 1 cm thick.
Heat a dry frying pan over a medium heat and cook the flat breads on each side for a few minutes, until they puff up and colour. Keep them warm under a towel, until ready to serve.
Heat a griddle pan until smoking hot. Griddle the courgettes in batches, turning after around 30 seconds, until they are griddle marked.
Serve the flatbreads, topped with the courgettes, a few dollops of the creme fraiche and a scattering of pomegranate seeds, chopped coriander and flaked almonds.