I’ve cooked a few recipes from Anna Jones’ new cookbook ‘A Modern Way to Cook’, and this recipe is the best so far! It’s the kind of dish that uses only everyday, pantry staples so can be whipped up rather simply without a trip to the shops. After making flatbreads from scratch for the first time using this very basic recipe, I don’t think I’ll ever buy store-bought ones again, and I’m sure you will agree once you try these light, fluffy and flavoursome flatbreads. I chose to use Greek yogurt as opposed to warm water and it was so delicious I think I’ll stick to it every time. The flatbreads are perfectly complemented by the slowly cooked onions, peppers & mint which become such a lovely and sweet concoction. Anna suggests crumbling a little feta cheese on top before serving, which I did, and this worked so well and added a nice hint of saltiness and creaminess.
If you don’t own a copy of Anna’s cookbook or are yet to try this recipe from your own copy, I certainly recommend picking up a copy or giving this recipe a go!
FRYING PAN TURKISH FLATBREADS WITH SPOON SALAD
For the flatbread
- 200g spelt flour, plus extra for dusting
- 1 tsp baking powder
- 200g Greek yogurt, or 150ml warm water
For the topping
- 2 red onions
- 3 red peppers
- 2 tbsp olive oil
- 1 tsp dried Turkish chilli flakes
- 1 green chilli
- small bunch fresh mint
For the salad
- 1 red onion
- 1 lemon
- 5 ripe vine tomatoes
- small bunch fresh mint
- small bunch fresh parsley
- 1 tbsp sumac
- 1 tsp harissa or Turkish chilli paste
- 2 tbsp pomegranate molasses
- extra virgin olive oil
- Get all your ingredients together. Put all the flatbread ingredients into the bowl of your food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands, but it will take a little longer.
- Dust a clean work surface with flour and tip out the dough. Knead for a minute or so to bring it all together. Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to rise a little for 10-15 minutes. Don’t expect it to rise like normal dough, but it may puff up a tiny bit.
- To make the topping, heat a frying pan on a medium heat, then finely chop your onions and red peppers and put them into the pan with 1 tablespoon of oil. Cook on a medium heat for 10 minutes, until soft and sweet, then add the dried chilli. Chop the fresh green chilli and mint and add to the pan along with a final tablespoon of oil. Stir, then take off the heat and season well.
- Next, make your salad. Finely slice the onion and put it into a bowl with the juice of half a lemon and a good pinch of salt. Scrunch with your hands, then leave to pickle.
- Chop the tomatoes roughly, then roughly chop the leaves of the fresh herbs. Put them into a bowl with the spices and pomegranate molasses and add the lemon-pickled red onions. Season well with salt and pepper and add a little more lemon juice and a good drizzle of olive oil, balancing out the flavours until it tastes great.
- Now back to the flatbreads. Put a large frying pan or griddle pan (about 22-24cm) on a medium heat.
- Dust a clean work surface and rolling pin with flour, then divide the dough into four equal-sized pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into about a 20cm round, roughly 2-3mm thick.
- Once your pan is hot, cook each flatbread for 1-2 minutes on each side, until nicely puffed up, turning with tongs. Spread with the onion and chilli mixture while hot, and serve straightaway with spoonfuls of salad and a sprinkle of feta cheese if desired.
Anna’s website: http://annajones.co.uk/about