ONION AND OLIVE FLAT­BREAD

YOU Gluten Free - - Easy Meals -

A flat­bread is quick and easy to make and great for shar­ing with guests.

BREAD

500 ml (2 c) len­til flour or gluten-free flour mix (see tip be­low)

15 ml (1 T) bak­ing pow­der

pinch of salt

15 ml (1 T) poppy seeds

125 ml (½ c) plain yo­ghurt

1 large egg

1 egg white

30 ml (2 T) oil

125 ml (½ c) wa­ter

TOP­PING

4 large onions, sliced

few thyme sprigs

4 gar­lic cloves, sliced

15 black olives, pit­ted

4 an­chovies

20 ml (4 t) olive oil

ex­tra olives, olive oil, bal­samic vine­gar and rocket to serve

olive tape­nade (see recipe in tip on page 6) to serve

1 Pre­heat the oven to 180 °C and grease a large bak­ing sheet.

2 Bread Com­bine the flour, bak­ing pow­der, salt and poppy seeds in a mix­ing bowl.

3 In a sep­a­rate bowl or jug, mix the yo­ghurt, egg, egg white, oil and wa­ter. Add to the dry in­gre­di­ents and stir un­til just mixed.

4 Roll out lightly on a floured sur­face un­til about 5 mm thick and trans­fer to the bak­ing sheet.

5 Top­ping Gen­tly press the onions, thyme, gar­lic, olives and an­chovies into the dough. Driz­zle the olive oil over.

6 Bake for 20-30 min­utes or un­til the bread is done and golden.

7 Top with ex­tra olives, rocket and a driz­zle of bal­samic vine­gar and olive oil. Serve with olive tape­nade.

Prepa­ra­tion time: 15 min­utes Bak­ing time: 20-30 min­utes

1 large flat­bread (6-8 por­tions)

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