Slightly tangy in flavour, these flatbreads are endlessly versatile and will be the recipe we look to for our summer entertaining.
Red Spring Flatbread
~ adapted from Six Seasons: A New Way With Vegetables
2 cups Flourist Sifted Red Spring Wheat Flour
2 tsp salt
1/2 tsp sugar
3/4 tsp baking powder
1 cup whole milk yogurt, more as needed
4 tbsp olive oil
Topping options: hummus and roasted whole chickpeas, chimichurri sauce, labneh with honey, mint and chopped pistachios, olive oil and za'atar etc.
Combine flour, salt, sugar and baking powder in a large bowl and mix until thoroughly combined. Make a well in the centre and pour in the yogurt. Using your hand or a spatula, slowly mix a little bit of the flour with yogurt at a time. Add spoonfuls of yogurt as needed.
When most of the flour is mixed in, put the dough on a clean work surface and knead gently until smooth, about 1 minute. Divide into 6 portions. With a rolling pin, roll each portion into a round shape, about 1/8 inch thick.
Heat a cast-iron pan or griddle until hot on medium, add olive oil and heat through. Add flatbreads one at a time and cook until slightly puffy and lightly browned about 1 minute, it's okay to have a some charred posts. Flip and cook for about another 1 minute. Reduce heat as necessary if you are finding it is charring too quickly before being fully cooked.
Spread on your favourite toppings or slice and serve with dips. If serving as is, we like to brush lightly with olive oil and sprinkle with coarse sea salt.
