Garlic, anchovy and olive flatbreads
- May 2016
- Serves 4-6
- Hands-on time 30 min, plus resting
John Whaite Mediterranean flatbreads, made with garlic and olives, are the perfect start to dinner.
- 12g (1.8g saturated)
- 26.2g (0.2 sugars)
- 200g self-raising flour, plus extra to dust
- 1 tsp sea salt flakes
- 130ml lager
- 4 anchovy fillets, drained
- 8 pitted green olives
- 4 large garlic cloves
- 6 tbsp olive or rapeseed oil
- To make the bread, mix the flour with the salt and lager in a large mixing bowl. Bring together into a rough dough, then knead on a lightly floured worktop for a few minutes or until smooth. Return the dough to the bowl, cover with cling film and leave to rest for 15 minutes.
- For the topping, roughly chop the anchovies and olives and finely chop the garlic. In a medium saucepan, heat the oil and sauté the olives and anchovies over a low heat for 1 minute. Remove from the heat and leave the flavours to infuse.
- Divide the dough into 4 equal pieces. On a lightly floured worktop, roll out each portion of dough to a circle about 20cm in diameter. Put a dry frying pan over a high heat and, once hot, add the flatbreads, one at a time, then cook for a minute or until the topside becomes slightly bumpy. Flip the flatbread over and cook the other side for a minute or so more. You don’t want the flatbreads to be burned, but it’s good to have a few bits of char. If you’re cooking on gas, remove the flatbread from the pan using kitchen tongs and hold it directly in the flame for 10 seconds. It should swell up slightly. Remove from the heat and arrange on a plate. Top each flatbread with the flavoured oil, then serve.
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