This wonderful recipe doesn’t require any long kneading or proofing, just mix until it comes together (almost like making scone dough), roll or press out, and bake. That means you don’t need to plan too far ahead, you can mix it up and have the flatbread ready to serve in about 30 minutes from scratch! Soft and pillowy in the centre, perfectly crunchy on the edges. A mature cheddar will bring you the most flavour, but use whichever cheese you prefer. And the best part? It tastes just as good at room temperature as it does when it’s warm.
Ingredients: (serves 6)
250 g (1¾ cup) white bread flour, plus extra for dusting
15 ml (1 tablespoon) baking powder
5 ml (1 teaspoon salt)
250 g (1 cup) double cream yoghurt
30 ml (2 tablespoons) butter, melted, for brushing (or olive oil)
about 80 ml (⅓ cup) chutney
1,5-2 cups mature cheddar, grated
2 large (or a handful small) tomatoes, thinly sliced
½ red onion, thinly sliced into rounds (or white/brown onion)
salt & pepper, to taste
a handful fresh wild rocket leaves, to serve (optional)
Preheat the oven to 220 C.
For the flatbread dough: place the flour, baking powder and salt in a medium-large mixing bowl and stir well. Add the yoghurt, then use a spatula or wooden spoon to mix until it gets clumpy. Continue mixing by hand until most of the flour is incorporated and shape into a ball. Dust a clean working surface generously with flour, then use a rolling pin to roll into a rectangular-ish shape, large enough to snugly fit into a standard baking tin (about 37 x 25 cm) – or use floured hands to press it out evenly. Transfer the dough to a baking tin lined with non-stick baking paper, then press it gently into all four corners. Brush all over with melted butter, then bake for 8 minutes. Remove from the oven, then use a pastry brush or the back of a spoon to distribute the chutney all over the surface. Top with grated cheese, tomatoes, onion and some salt & pepper. Return to the oven for another 12 minutes or until golden brown all over. Remove from the oven, transfer to a wooden serving board, top with some rocket leaves, then slice into portions. Serve hot or at room temperature.
This recipe was created in proud collaboration with KWV Wines as a pairing for the Roodeberg Red Blend 2021. (Recipe, food preparation, styling & photography by Ilse van der Merwe.)