Salami, Tomato and Rosemary Flatbread
YIELD
~500-600ML
PREP TIME
00:25
COOKING TIME
00:25
INGREDIENTS
For the dough
- 3/4 cup plain yoghurt
- 1 cup plain flour
- 2 teaspoons baking powder
- ¼ cup Extra Virgin Olive Oil
- A pinch of sea salt
- extra flour for the board
- 100g butter
- 2-3 cloves garlic finely minced
- 200g salami, sliced
- 250g mini tomatoes
- 2 sprigs rosemary, leaves roughly chopped
- Crazy Peas or Pea Tendrils as a side or to garnish
- Burrata cheese
- Sea salt
- Extra Virgin Olive Oil
METHOD
- Mix the flour, baking powder and salt in a large bowl. Add the yogurt and olive oil. Bring the dough together with your hands to form a soft, but not sticky dough. You may need to add more flour or yoghurt to get the right consistency.
- Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 even sized balls. Roll the each dough ball out to a 20cm diameter circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.
- Heat a large non stick fry pan over medium heat. While the fry pan is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.
- Place one flat dough on the hot fry pan. Cook for 1-2 minutes. Spoon some garlic butter all over the top. Allow the bread to toast well and bubble up for about 2-3 minutes.
- Carefully turn over the flat bread and continue to cook for a further 2-3 minutes. Repeat until all flatbreads are cooked.
- Meanwhile, cook the salami slices with a drizzle of olive oil. Cook tomatoes in the same fry pan with rosemary, then break them lightly with a fork. Keep warm.
- Serve flatbread topped with tomato mixture, salami, rosemary, Burrata and pea shoots. Enjoy!
