Classic italian Flatbread with Halloumi
Time: 50 minutes
500g plain flour
80g olive oil
1½ tsp bicarbonate of soda
1/4 tsp salt
Zhoug (optional, but delicious)
Greek yoghurt (optional, but tasty)
Lamb/Beef steak/chicken breast in chunks (if not veggie) or
- Add the salt, bicarbonate of soda, water and the olive oil to the flour.
- Bring everything into a dough. You can do this using your hands or in a food mixer.
- Wrap in a cloth or cling film and leave to rest in the fridge whilst
you are making your stir-fry.
- Cut your onions into small pieces.
- Slice your peppers, courgettes and broccoli into small bite-size pieces.
- Heat your frying pan with a little oil.
- Add your onions and stir until softened (about 5 minutes).
- If using meat add your meat now. If not, you can add all of the vegetables.
- Once your meat is looking cooked through, you should add your vegetables.
- If using halloumi add this when your vegetables have been cooking for about 7 minutes.
- Once everything is cooked turn the heat really low, so that everything keeps warm.
- Take your piadina dough from the fridge. Divide your ball of dough into four/six small balls.
- Flour your kitchen surface and rolling pin.
- Roll into each ball into a larger circle about 5mm thick. See the photograph. I tend to do one at a time and cook one whilst rolling.
- Heat your second flatter frying pan. I often use a pancake maker for this, but a pan is fine. You can keep the pan dry, if you like, or if it is more delicate non-stick you can put a tiny bit of oil in your pan.
- Once the pan is hot cook each piadina for a minute or two on each side. You can roll out your next piadina whilst doing this.
- Remove the piadinas to a plate.
- Spread with zhoug, place your stir-fry on top of half the piadina and drop a spoonful of yoghurt on top. Fold your piadina over to make a sandwich