FOOD
Wholegrain Flatbreads
How to make Wholegrain flatbreads with turmeric yogurt, cinnamon roasted carrots & halloumi.
Ingredients
- Flatbread dough:
- 180 grams wholemeal bread flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 4 tablespoons plain yogurt
- 100 milliliters water
- Toppings:
- 6 medium carrots, washed and cut into 1 centimeter chunks
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 4 tablespoons plain yogurt
- 1/2 teaspoon turmeric
- Pinch of salt
- 125 grams halloumi cheese (half a 250 grams block)
- 1/2 red onion, thinly sliced
Steps
- Preheat the oven to 200 C.
- Start on the carrots: Toss the cut up carrots with the olive oil and cinnamon on baking tray. Place into the oven and roast for 20-30 minute until tender and slightly caramelised.
- Make the flatbread dough:
- Mix the flour, baking powder, bicarb and salt in a medium bowl. Pour in the yogurt and the water. Mix together to form a soft dough (you can add a bit more water or flour if the dough seems to dry/wet, respectively). Set aside to rest.
- Divide the dough into 3 pieces and roll into balls. On a lightly floured surface, roll each ball of dough out into a circle about 5mm thick. Place a dry frying pan over a high heat on the stove. Cook a circle of dough in the dry frying pan until golden underneath (around 1 minute) then flip and cook until the other side is golden. Remove the flatbread and repeat with the rest of the dough.
- Use the same frying pan (dry again) for the halloumi: Slice the halloumi into ~3mm thick slices and place into the frying pan set over a medium-high heat. Cook until golden underneath then flip and cook until the other side is golden.
- Stir together the turmeric, yoghurt and a pinch of salt. Spread over the flatbreads and top with the roasted carrots, halloumi and sliced red onion.