Pulled BBQ Mushroom Flatbread
A mix of Mediterranean and Middle eastern tapas. Enjoy with flatbread and friends.
Ingredients
Flatbread:
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1 cup Greek yogurt
- 2 tbsp olive oil
BBQ sauce:
- ⅔ cup tomato sauce
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp Worcestershire sauce
- 12 large portabello mushrooms
- 2 tbsp olive oil
- Salt and pepper
- Freshly sliced chilli
- Handful fresh coriander
- 200 g soft goat’s cheese (creamy variety like Chavroux, or use crème fraîche)
Instructions
- Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
Flatbread:
- Combine all the ingredients in a bowl and mix until the dough becomes smooth.
- Knead on the counter until it feels like a well worked dough that bounces back when lightly pressed. Separate into 4 pieces and roll each out into an oval shape.
- Brush each rolled out flatbread with olive oil and place onto the braai to cook. Braai until the flatbread has puffed and turns golden brown on both sides.
BBQ sauce:
- Combine all ingredients in a small pot over low heat. Allow to simmer for 5 to 10 minutes.
Mushrooms:
- Brush the mushrooms with olive oil, salt and pepper. Braai mushrooms whole until they are tender and the skin is starting to wrinkle.
- Remove from heat and slice into 2-3 mm slices.Place a cast iron skillet on the braai. Combine the cut mushrooms and bbq sauce.
- Mix well and cook until the sauce sticks to the mushrooms, about 5 min. Remove from heat and set aside.
Assembly:
- Spread a generous layer of goat’s cheese on each flatbread. Spoon on the desired amount of BBQ mushrooms.Top with fresh coriander and chilli.