Griddled Olive Flatbreads With Garlic Butter

Griddled olive flatbreads with a garlic herb butter and hereby yogurt dip

Griddled Olive Flatbreads With Garlic Butter

A good griddle pan is a staple in my kitchen. The first one I ever had was a cast iron Le Creuset UK and was originally my Grandmothers. I still have it and it is still as wonderful as it was the first time I used it. It is a simple cooking method but using a griddle pan is a wonderful way to add a bit of magic to a dish and immediately makes it seem more impressive. These griddled flatbreads are one of my favourite things for entertaining. Its the griddle marks that make them look so good. If you don’t yet have a griddle pan there really is no better than Le Creuset. They really do stand the test of time.

INGREDIENTS

| Makes 6 flatbreads |

  • 200g spelt flour (plain works too)

  • 1 tsp dried oregano

  • 4 tsp baking powder 

  • Pinch of salt

  • 200g plain yogurt

  • 40g pitted kalamata olives, roughly chopped

 For the butter

  • 40g butter

  • 2 garlic cloves, crushed

  • ½ tsp dried oregano

  • handful of chopped mint

  • handful chopped parsley

For the griddled veg

  • 1 red bell pepper

  • 2 courgettes

  • 1 aubergine

  • Olive oil

  • Sea salt

For the yogurt

  • 150g Greek yogurt

  • handful finely chopped mint

  • handful finely chopped parsley

  • juice ½ a lemon

  • ½ grated garlic clove

  • sea salt

METHOD

  • In a large bowl whisk together your flour, oregano baking powder and salt. Add the yogurt and olives and bring together using your hands until you have a dough. Knead it until it just comes together.  Cover the bowl with a clean cloth whilst you prepare the butter. 

  • In a small saucepan melt the butter. Add the crushed garlic, oregano , a good pinch of salt, finely chopped parsley and mint. Give it a stir and let it rest. 

  • Divide your dough in half and divide each piece into three equal sized balls. You should have 6 pieces. Onto a floured surface roll each one out till it’s about 12cm diameter and score them gently with a knife. (about 3 slashes per flatbread)

  • Place the cast iron Grillit pan over a high heat and cook the flat breads for about 3 mins either side. 

  • As they come off the heat brush them with the butter, sprinkle with sea salt and cover with foil to keep them warm until all the flatbreads are cooked and you are ready to serve. 

  • For the yogurt, stir the yogurt, herbs, garlic and lemon juice together. Taste to season.

  • I love to serve this with griddled veg and love to use the Le Creuset Cast Iron Rectangular Grill Pan. 

Dinner Party, Vegetarian, VeganAlexandra Dudleyflatbreads, bbq, herby yogurt dip, griddled vegetables, griddled