Sunday 28th Feb - Flat breads

Kale flat bread pizza

Flat breads:

You will need equal parts natural yoghurt to self raising flour and a little oil.

Mix flour and yoghurt into a soft but firm dough.
Divide the dough roughly into fist sized balls and roll out thinly - should be about the size of a saucer or small plate. Heat a little oil in frying pan until hot and place dough in - it takes about 2 minutes to cook each side - it should even bubble up a little in the pan.

These are ready to eat but can be cooled and frozen.

Extras can be added to the flour to flavour the dough - coconut, garlic, nigella seeds… whatever you think might taste good to complement what you are eating them with.

I like to top a flat bread with Hugh Fearnley-Whittingstall’s Kale and Onion pizza topping. (Enough mixture here for 3 or 4 flat breads)

Kale pizzaKale & Onion Pizza Topping:
3 tbsp rapeseed or olive oil, plus a little extra
2 onions, halved and thinly sliced
2 cloves of garlic, finely slivered
300g bunch of curly kale
100g mature cheddar, grated
Salt and black pepper

Heat the oil in a frying pan and add the onions. Once sizzling, lower the heat and cook gently until golden, adding the garlic halfway through. Shred the kale and stir into the onions and cook for 5 minutes. Season with salt and pepper.

Spread each flat bread with the kale and onions, and top with the grated cheddar. Lay on baking sheet, trickle with oil and bake in hot oven 220C/gas mark 7 for 10–12 minutes.
So delicious!!! Only way to eat Kale!