Yields6 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins
This delicious recipe is perfect for a light lunch or a quick snack. Check out the full recipe with instructional video here:
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 / 3.5oz butter 2-3 cloves garlic finely minced
For the topping 200g / 7oz salami, sliced 250g / 8.8oz mini tomatoes 2 sprigs rosemary, leaves roughly chopped Burrata Sea salt Pea shoots to garnish Extra Virgin Olive Oil
Mix the flour,baking powder and salt in a large bowl. Add the yogurt and Extra Virgin 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 each dough ball out to a 20cm / 7.8in diameter circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with 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.