Mike van de Elzen: Yoghurt flatbreads with coriander butter

The Sunday Session with Francesca Rudkin

Yoghurt flatbreads with coriander butter

Cook time: 2 minutes

Prep time: 10 minutes

Serves: 6-8

Bread

350g bread flour

2 tsp baking powder

350g natural yoghurt

1 tsp salt

Coriander butter

200 gm unsalted-butter

1 cup fresh coriander, finely chopped

1/2 tsp sea salt

4 cloves garlic, peeled and crushed

Add all the bread ingredients together in a bowl and mix with a spoon, then use your hands to pat and bring everything together.

Dust a clean work surface with flour, tip out the dough. Knead for a minute or so just to pull everything together, before leaving while you make the coriander butter. For the butter, Add to the butter and mix in the rest of the ingredients.

Re-dust a clean surface with flour, divide the dough into small balls.

Flatten with your hands, then using a rolling pin roll roughly 3mm thick.

Either place dough into a griddle pan on a high heat or onto a tray in a very hot oven. As soon as they are coloured remove and brush with a coriander butter and cut into random pieces.

Roasted beetroot hummus

Cook time: 45 minutes

Prep time: 10 minutes

Serves: 6-8

Pre-heat the oven to 180*c

Individually wrap the beetroot in tin-foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping.

Place into the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin.

While the beetroot is cooking, place the soaked chickpeas into a large pot, cover with cold water and add a touch of salt and the baking powder. Bring to the boil and cook until tender. Once cooked drain.

Place the beetroot into a food processor and biltz until smooth. Add the chickpeas and biltz until smooth. Add the tahini, curry powder and sea salt to finish.

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