Blisteringly good for scooping up curry or making a salad wrap, but these Quick and Easy Mushroom Flatbreads https://bit.ly/2laWum9 really are good enough to just eat on their own. #flatbread #quickandeasy #homemade #curry
Quick and Easy Mushroom Flatbread
Makes 10
Ingredients
FLATBREAD
1 cup Greek-style natural yoghurt
2½ cups plain flour
1tsp sea salt flakes, crushed
2-3tsp cold water
300g button mushrooms, thinly sliced
1tbsp olive oil
THYME SALT
1tsp sea salt flakes, crushed
1tsp fresh thyme leaves
Method
1 For the flatbread, combine the yoghurt, flour and salt in a bowl, mix until combined, adding water if needed to bring dough together.
2 Turn onto a lightly floured board and knead until smooth (it will take about 5 minutes).
3 Wrap in plastic wrap and set aside to rest for 15 minutes or you can refrigerate for up to 24 hours.
4 Divide the dough into 10 pieces (each about 60g or ¼ cup). Shape into balls and then roll out on baking paper until 15cm in diameter.
5 Top each with sliced mushrooms and use your palm to press into the dough, then roll over the dough to secure.
6 Layer the pieces of flatbread between sheets of baking paper until ready to cook.
7 Preheat a griddle or frying pan on high until hot.
8 Brush both sides of dough with oil and cook, mushroom side-down first, for about 1 minute, or until bubbled up and charred, then turn and cook for a further 45-60 seconds.
9 For the thyme salt, combine salt and thyme. To serve, brush warm bread lightly with oil and sprinkle with thyme salt.