Whipped Goat’s Cheese and Herb Flat­breads

A quick and easy lunch op­tion or side.



2 cups plain flour, plus ex­tra for knead­ing

1 tea­spoon bak­ing pow­der ½ tea­spoon caster sugar 1 tea­spoon salt 1 cup Greek yo­ghurt 3 ta­ble­spoons olive oil


125 grams soft goat’s cheese 4 ta­ble­spoons Greek yo­ghurt


1 ta­ble­spoon but­ter, melted 1 clove gar­lic, crushed ½ tea­spoon chilli flakes 50 grams pine nuts, toasted

1 tea­spoon toasted sesame seeds (black or white)

½ tea­spoon poppy seeds

1 ta­ble­spoon finely chopped chives

1 ta­ble­spoon finely chopped dill ¼ cup chervil leaves ¼ cup pars­ley leaves 2 ta­ble­spoons olive oil sea salt and cracked pep­per

In a large bowl, com­bine flour, bak­ing pow­der, caster sugar and salt. Add the yo­ghurt and stir to in­cor­po­rate. Place dough on a lightly floured bench and knead for 2-3 min­utes or un­til smooth. Cut dough into 4 even pieces, cover and set aside to rest for 30 min­utes.

Mean­while, place the goat’s cheese and yo­ghurt in a bowl or bowl of a stand mixer. Beat un­til smooth.

Roll dough into rounds about 5mm thick. Heat a cast iron pan over a medium-high heat. Brush one side of dough with olive oil and cook un­til puffed up and be­gin­ning to char. Turn over and cook un­til golden. Re­peat with re­main­ing dough.

TO AS­SEM­BLE: In a small bowl, com­bine the melted but­ter and crushed gar­lic. Brush on to one side of each flat­bread. Smear a gen­er­ous spoon­ful of whipped goat’s cheese onto each flat­bread then top with re­main­ing in­gre­di­ents. SERVES 4

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