Stuffed Flatbread | Milkbottle

Stuffed Flatbread


Homemade flatbread stuffed with Chickpea Salad served with garlicky Turkish yoghurt, makes a delicious lunch.

Homemade Flatbread
1 1/4 cups/160 g all purpose or bread flour
1 teaspoon yeast (dry active or instant)
1/2 teaspoon salt
1/2 cup/120 ml luke warm
2 teaspoons olive oil

Place flour, yeast, and salt into a mixing bowl.
Add water and oil and beat for 1 minute.
Place dough, iit will be sticky, on a floured surface and cover with a towel.
Let rest for 10 minutes.
After 10 min, preheat a cast iron skillet to med-high.
Divide dough into four and shape each piece into a ball.
Roll each ball into a 6-inch/15 cm circle.
Cook on ungreased hot pan about 1 minute per side.
Chickpea Salad
1 can of chickpeas, 240 ml drained weight
1 red onion, chopped
1 tomato, chopped
1 chili pepper, seeds removed and finely chopped
handful of mint leaves, chopped
1 tbsp coriander leaves, finely chopped, keep a few small leaves to garnish
1 tsp cumin seeds
juice of 1/2 lemon
olive oil

Roast cumin seeds in a dry frying pan for 2-3 minutes or until toasted.
Ground cumin seeds in pestle & mortar.
Drain chickpeas in a sieve and place in a large bowl.
Stir in all ingredients, spoon into flatbread, garnish with mint leaves and serve with yoghurt with garlic.
Yoghurt with garlic
240 g Turkish of Greek yoghurt
1 clove of garlic
1/4 tsp coarse sea salt
1/4 tsp nigella seeds to garnish
Crush garlic with salt in pestle & mortar.
Add to yohurt and stir well to combine.
Garnish with nigella seeds.

Image: Ton Zonneveld via Taverne Agency. Food styling: Lisanne Helling. Recipe: Leonoor Ottink

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