Spring Green Flatbreads

These garlicky spring green flatbreads only take 20 minutes to make and are a delicious side or snack! 

Substitutes:

  • No spring greens? Use spinach, savoy cabbage kale or cavolo nero instead.
  • No olive oil? Try with butter instead.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2

Ingredients:

100 g Spring greens (leaves only)

100 g Self raising flour

100 g Natural Yoghurt

a pinch of Salt

a pinch of Black pepper

2 Garlic cloves (chopped)

Olive oil

Recipe:

  1. Blanch the spring green leaves in boiling water for 3 minutes.Drain and rinse under cold water to stop the cooking process. Squeeze the water out and finely chop the spring greens. Reserve 1 tbsp of the spring greens aside for the topping.
  2. In a large mixing bowl, mix together the flour, yoghurt, salt and pepper. Add the chopped spring greens and bring the mix together with your hands. Knead the dough for a few seconds on a floured surface, then cut into four pieces. Roll each piece into flatbreads.
  3. Place a frying pan over a medium heat. Add a drizzle of olive oil and cook the flatbreads until charred on both sides.
  4. In the same pan, add 5 tbsp olive oil and the garlic. Cook for 20-30 seconds then pour over the reserved spring greens. Brush the garlicky oil over the flatbreads and serve.
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How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 3 months.

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