Chilli Flatbread & Dip

MAKES 6 PREPARATION 20 MINUTES (PLUS PROVING) COOKING 10 MINUTES

1¾ cups plain flour 1 cup warm water 1 teaspoon dried yeast ¼ teaspoon caster sugar ½ teaspoon salt ¼ cup parsley, chopped 2 long red chillies, seeded,

finely chopped olive oil for brushing flaked sea salt to sprinkle

1. In a small bowl, combine ¼ cup flour, ¼ cup water, yeast and sugar. Cover and set aside for 20 minutes until frothy. 2. Sift remaining flour and salt into a large bowl. Stir in parsley and chilli. Add yeast mixture and remaining water, mixing to form a dough. Turn onto a lightly floured surface and knead for 4-5 minutes until smooth and elastic. Transfer to a greased bowl. Set aside, covered, in a warm place until doubled in size – about 1 hour. 3. Preheat oven to hot, 200°C. Line 3 oven trays with baking paper. 4. Divide dough into 6 even pieces. On a lightly floured

surface, knead each piece until smooth. Roll out into an oval shape about 2mm thick. 5. Transfer 2 ovals to each tray. Brush with oil and sprinkle with salt. Bake for 8-10 minutes until crisp. Serve on a platter with chilli dip or as a side dish for curry.

Chilli Dip

SERVES 4-6 PREPARATION 5 MINUTES

250g cream cheese 100g smooth feta cheese,

crumbled ½ cup char-grilled red capsicum,

drained 1 tablespoon sweet chilli sauce 1 birds-eye chilli, chopped 1 garlic clove, chopped coriander leaves, chilli flatbread

to serve

In a food processor, combine all ingredients. Process until smooth. Spoon into a serving bowl. Top with coriander leaves. Serve with chilli flatbread.