Alan’s HIGH PROTEIN FLATBREADS
Makes 9 mini flatbreads (enough for 2-3 depending on appetite)
Ok this one is a bit of a faff to do but so worth it. These flatbreads are very tasty, high in protein and carbohydrate, they have a fantastic texture and can be made up in advance and then put through the oven last minute.
Of all the dishes I eat on a regular basis this is up there as one of my favourites.
Serve with big green salad and salted tomatoes (slice tomatoes, drizzle with olive oil, season with salt and pepper - best served at room temp.)
With the toppings you can freestyle it and go with what you like.
Some simple topping suggestions
Pesto, grilled chicken then add rocket, parmesan shavings and pine nuts after baking.
Parma ham, goats cheese and caramelised red onions.
Bacon, cheese, tomato.
Sautéed red peppers, chorizo and manchego.
Ingredients
3 tablespoons of extra virgin olive oil
185 g full fat Greek yoghurt
8 springs finely chopped fresh rosemary
good pinch of salt
300 g gluten free self raising flour.
1 tablespoon olive oil for cooking
Method
Pre heat oven to 190c
In a mixing bowl combine the extra virgin olive oil, yoghurt and finely chopped rosemary and salt, gradually add the flour. Knead to a smooth dough. Shape into a sausage and cut into 9 evenly sized pieces. Press each piece into a disc approx 5mm thick, can be done free hand or use a 95mm (doesn’t have to be exact, it’s just the size I use) pastry cutter to guide you.
Heat a little of the olive oil in a griddle pan or frying pan. Cook each flat bread for 2 minutes on each side until slightly browned. You will be able to do a few at a time. Place sealed off flatbreads onto a non stick baking tray and finish with your choice of topping.
Bake for 8-10 mins once you have topped your flatbreads
All the best,
Alan