The quick and easy flatbreads only require two ingredients—flour and soy yogurt! They are so much easier to make than traditional flatbreads as they don't need kneading or proofing. They are fluffy inside and crispy on the outside because they are cooked over high heat in a dry frying pan. This technique means that the flatbreads cook quickly and don't become dry or hard. I have used the soft flatbreads to showcase some delicious fresh flavors. The base is a pea and cannellini bean dip, one of my favorite dips that I always take to BBQs and potlucks. The peas give it an amazing green color and it has a dash of fresh mint which makes it really refreshing and perfect with grilled food. This dish is finished with a warm charred sweetcorn salad. The salad has bold flavours like lime and chilli which work so well with the creamy dip. The corn is mixed into the salad while it is still hot which really helps to enhance the flavours.
I love sharing food like this with family and friends to show how incredible plant-based food can be. There are no substitutes here but no one will be asking where the meat or cheese is! It is also packed with protein from the yogurt in the flatbreads and beans in the dip so it is perfect for enjoying as part of a healthy diet, especially if you workout.
To make this recipe even easier for yourself you can make parts of it ahead of time. The dip lasts well for 3 days in the fridge and you can also make the corn salad in advance. I would advise making the flatbreads fresh but these are so quick, they will be ready by the time you've set the table and served the drinks!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 200g Self-rising Flour
- 200g Natural Soy Yoghurt
- 1.5 teaspoons Sea Salt
- 1 teaspoon Dried Mixed Herbs
- 50g Peas (fresh or frozen)
- 200g Canellini Beans
- 0.5 teaspoon Black Pepper
- 5 Fresh Mint Leaves
- 3 tablespoons Olive Oil
- 2 Corn on the Cob
- 10 Cherry Tomatoes
- 2 Scallion (spring onion)
- 1 Lime
- 0.5 teaspoon Chili Flakes
Directions
1. Start by making the dough. In a bowl combine the flour, yoghurt, dried herbs and 0.5 teaspoons of salt.
2. Mix with a fork until the dough starts to come together, use your hand to bring the dough together into a rough ball. Put to one side.
3. While the dough is resting, make the dip.
4. Put the peas, beans, mint, 0.5 teaspoon salt, black pepper and 2 tablespoons of olive oil into a blender. Blend until smooth.
5. For the charred corn, put a frying pan onto a high heat.
6. Cut the corn kernels off the cob and add to the hot frying pan along with the remaining 1 tablespoon of olive oil. Fry for 10–15 minutes until the corn is cooked and has some charring.
7. While the corn is cooking, slice the scallions and quarter or half the cherry tomatoes depending on their size.
8. Put the scallions and tomatoes into a bowl with the lime juice, 0.5 teaspoon salt and chili flakes.
9. Pour the hot corn into the bowl with the tomatoes and stir to combine.
10. Use the corn frying pan for the flatbreads.
11. Sprinkle flour onto your work surface and tip out the dough. The dough is sticky so use as much flour as you need.
12. Quarter the dough to make four flatbreads.
13. Roll the flatbreads as thin as you can without them breaking, a couple of holes is fine!
14. Cook the flatbreads in the frying pan one at a time over high heat. Fry for 2 minutes on each side
15. Top the flatbreads with the pea dip and warm corn salad.
Also by Katharine: Roasted Pepper Chickpea Stew With Parsley Rice
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Photo: Katharine Hopkins
