ONION AND OLIVE FLATBREAD
A flatbread is quick and easy to make and great for sharing with guests.
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
4 large onions, sliced
few thyme sprigs
4 garlic cloves, sliced
15 black olives, pitted
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)