Give your lunch an East Mediterranean flavour with these delicious flatbreads topped with caramelised shallots. Easy to make and packed full of goodness. Just perfect for warm sunny days.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
For the flatbreads
350g self raising flour, plus extra for dusting
1 teaspoon baking powder
350g natural yoghurt
For the shallots
2 tablespoons olive oil
1 teaspoon coriander seeds, crushed
1 tablespoon butter
1 400g bag echalion shallots (peeled)
2 tsp honey
2 sprigs of fresh thyme
Salt and pepper
For the yoghurt dressing
150g Greek yoghurt
Small handful fresh flatleaf parsley (chopped)
Small handful mint (chopped)
Grated zest of 1 lime
What to do:
For the flatbread, mix all the ingredients together, knead very briefly just to bring the mixture together into a soft dough and place in a clean, floured bowl.
For the caramelised shallots, put the olive oil and the crushed coriander seeds into a pan over a medium heat until the seeds sizzle, about 1 minute, then add the butter and shallots and cook slowly for 7–8 minutes, until they soften slightly and start to colour. Add the stock and simmer until almost all the stock has been absorbed, then add the honey and thyme and stir until it starts to thicken and get sticky, about 5–7 minutes. Season and leave to cool.
For the yoghurt dressing, simply mix all the ingredients together.
To cook the flatbreads, divide the mixture into 12 golf ball sized pieces, roll each one out on a floured surface to a diameter of about 10cm and score each one a few times. Heat a griddle pan and cook each flatbread for two minutes each side, keep them warm in a low oven.
Spread each flatbread with the yoghurt dressing and top with the caramelised shallots.
Recipe courtesy of UK Shallots