Mid­dle Eastern Yo­ghurt Flat­bread with Sil­ver­beet and Ri­cotta

Dish - Everyday Dish - - Mains -

Quick and ver­sa­tile, you can whip up these ten­der flat­breads any time of the day and just pop on your favourite top­ping. I di­vided the dough and top­pings and made two flat­breads.

Pre­heat the oven to 180°C. Top­ping: Put the sil­ver­beet in a large heat­proof bowl and cover with boil­ing wa­ter. Leave for 2 min­utes un­til wilted. Drain and re­fresh in cold wa­ter then wrap in a clean tea towel and wring out ex­cess wa­ter. Chop roughly. Flat­bread: Com­bine all of the in­gre­di­ents in a bowl and stir to­gether to make a soft dough. Tip onto a floured bench and bring to­gether with your hands. Add ex­tra flour if the dough is re­ally soft, but not so much that the dough be­comes stiff.

Lightly knead for 1 minute then roll out on a lined flat bak­ing tray to a 30cm cir­cle or your pre­ferred shape.

Stir the ri­cotta, oil, gar­lic and chilli to­gether and sea­son. Spread with half of the ri­cotta mix­ture then top with the sil­ver­beet. Add the cream and moz­zarella to the re­main­ing ri­cotta, mix through and then spoon over the sil­ver­beet.

Bake for 20–25 min­utes un­til golden and the base is cooked.

Makes 1 large flat­bread, 2 long rec­tan­gles or 4 small.

MID­DLE EASTERN YO­GHURT FLAT­BREAD WITH SIL­VER­BEET AND RI­COTTA

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