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| Courgette, Feta, Chilli and Mint Flatbread |
Chilli and mint is always a great combination.
Add courgettes to the mix and your taste buds are in treat-territory..
It also goes great in a salad - or with pasta - and definitely goes well with this flat bread.
For the flatbread
250g flour (industrial quality preferred)
1 teaspoon salt
1 tablespoon extra virgin olive oil
150ml tepid water
½ teaspoon dried yeast
For the topping
2 courgettes, very finely sliced lengthways
3 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
2 large red chillies, de-seeded and finely chopped
4 tablespoons finely chopped mint leaves
2 teaspoons finely grated lemon zest
150g feta cheese, crumbled
To Serve
2 tablespoons coarsely chopped mint leaves
extra virgin olive oil
For the flatbread
In a bowl, combine flour and salt.
Make a well in the centre and add the olive oil, water and yeast.
Stir the water, yeast and olive oil with a fork to combine.
Gradually mix the flour into the liquid to form a dough.
Transfer the dough to a lightly floured workbench and knead until the dough is smooth and silky.
Return the dough to the bowl, cover and leave in a warm place until it has doubled it's bulk (on a good day this can take about half an hour).
Punch the dough down then roll into a square on a well floured surface.
Ideally, this bread is baked in a wood-fired stone oven but not many houses have them incorporated into the design - so a pizza stone - or heavy baking sheet in the bottom of a hot oven (220C) will have to do.
Bake the flatbread for 10 minutes
Top with the ingredients below and continue baking for another 10-12 minutes - or until the flatbead is crisp and appears slightly golden around the edges
For the topping
Combine all the ingredients, spread over the flatbread and bake as above
To serve
Sprinkle the hot bread with coarsly choped mint and a good drizzle of olive oil.
Then cut the flatbread into finger-lenghth slices and serve straight away
Makes 20-24 pieces.
If you have people in the family who absolutely abhor chilli - use finely chopped red capsicum instead - (though in this case I did sneak a drizzling of store bought sweet chilli sauce over the mix before the second baking stage).
Anyway, here are the photos and if you like what you see, please feel free to try it out for yourselves...
Courgette, Feta, Chili and Mint Flatbread recipe
It also goes great in a salad - or with pasta - and definitely goes well with this flat bread.
For the flatbread
250g flour (industrial quality preferred)
1 teaspoon salt
1 tablespoon extra virgin olive oil
150ml tepid water
½ teaspoon dried yeast
For the topping
2 courgettes, very finely sliced lengthways
3 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
2 large red chillies, de-seeded and finely chopped
4 tablespoons finely chopped mint leaves
2 teaspoons finely grated lemon zest
150g feta cheese, crumbled
To Serve
2 tablespoons coarsely chopped mint leaves
extra virgin olive oil
For the flatbread
In a bowl, combine flour and salt.
Make a well in the centre and add the olive oil, water and yeast.
Stir the water, yeast and olive oil with a fork to combine.
Gradually mix the flour into the liquid to form a dough.
Transfer the dough to a lightly floured workbench and knead until the dough is smooth and silky.
Return the dough to the bowl, cover and leave in a warm place until it has doubled it's bulk (on a good day this can take about half an hour).
Punch the dough down then roll into a square on a well floured surface.
Ideally, this bread is baked in a wood-fired stone oven but not many houses have them incorporated into the design - so a pizza stone - or heavy baking sheet in the bottom of a hot oven (220C) will have to do.
Bake the flatbread for 10 minutes
Top with the ingredients below and continue baking for another 10-12 minutes - or until the flatbead is crisp and appears slightly golden around the edges
For the topping
Combine all the ingredients, spread over the flatbread and bake as above
To serve
Sprinkle the hot bread with coarsly choped mint and a good drizzle of olive oil.
Then cut the flatbread into finger-lenghth slices and serve straight away
Makes 20-24 pieces.
If you have people in the family who absolutely abhor chilli - use finely chopped red capsicum instead - (though in this case I did sneak a drizzling of store bought sweet chilli sauce over the mix before the second baking stage).
Anyway, here are the photos and if you like what you see, please feel free to try it out for yourselves...
Courgette, Feta, Chili and Mint Flatbread recipe
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