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fabulous flatbread and chopped Turkish salad

Lisa did these two recipes accompanied by some grilled chicken breasts (or was it legs....wings even). Anyway both recipes are from the Moro cookbook.
The ingredients are readily available and the recipes are very, very easy making it a perfect mid week family meal.
Lisa cooked the flatbreads on the hob in a heavy frying pan (as they say you can) and they were absolutely fab.

Turkish Chopped salad

• 12 cherry tomatoes, halved
• ½ cucumber, peeled
• 1/4 small red onion, peeled and chopped
• 1/2 red pepper, halved and seeded
• ½ green pepper, halved and seeded
• 2 heaped tablespoons each of roughly chopped fresh coriander and parsley

Dressing

• 1/2 garlic clove, crushed to a paste with salt
• 1 tablespoon lemon juice
• 4 tablespoons extra virgin olive oil
• sea salt and black pepper „

To serve

• 200g Greek yoghurt thinned with 1 tablespoon milk
• 1 teaspoon Turkish chili flakes warm Flatbread or pita bread

Method

For the dressing, whisk all the ingredients together and taste for seasoning.

Chop the tomatoes, cucumber, onion and red and green peppers very finely and place in a bowl. Do not be tempted to use a food processor. Add the herbs and dressing. Toss well and check for seasoning. Spread the chopped salad out on a large plate. Spoon the yoghurt over the centre of the salad.
Sprinkle with the chili flakes.

The flatbread


Makes approx 4 breads.

200g unbleached strong white bread flour
1/2 tsp fine sea salt
1/3 level teaspoon dried yeast
170ml tepid water
1 tbsp olive oil

Preheat the oven to 230C/450F.

Place the flour and salt in a large mixing bowl. Dissolve the yeast in the water and then pour the oil into the water. Now pour the water into the flour, a bit at a time, while mixing. When all the water is added, transfer to a floured board and knead well. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Let it rest for 45 minutes covered by a tea towel.

Divide the dough into four, and roll into balls. On a generously floured survace roll each balll to 3-5mm thick. You should have rough circles 15-20cm in diameter. Top each round with a little olive oil. Place on a flat oiled baking tray and bake in the top of the oven for 5-10 minutes. Each bread should partially bubble up and colour slightly yet not be totally crisp.
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Comments

Lulu said…
The girls were both home for the weekend and I cooked a tagine with all the usual suspects but made these flat breads too. I added loads of chilli and black onion seeds and they were delicious and superbly sinister with their black and red flecks. We were commenting (as we all use your blog) how quiet you had been recently and hoped everything was OK.
February 17, 2016 at 12:02 PM
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