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Bread recipes

Handmade flatbread with preserved lemon

10 minutes

Handmade flatbread with preserved lemon

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the bread:

250 g flour
½ t salt
1 T olive oil
Water, to mix

For the topping:

4 ripe Roma tomatoes, sliced
120 g fresh goats’-milk curd
1 red onion, sliced
12 capers or caperberries
Spanish smoked paprika, to sprinkle
Extra virgin olive oil, to drizzle

Method

1. Mix together the bread ingredients.

2. Divide into four pieces and roll on a floured surface until flat.

3. Cook on both sides in a heated grill pan over a medium heat.

4. Top with the tomato, onion, curd, lemon and capers.

5. Sprinkle with paprika and drizzle with olive oil.

Cook’s note: Goats’-milk curd is softer than goats’-milk cheese, and can be found at selected delis.

Per serving: 1890.66kJ, 14.08g protein, 16.65g fat, 65.57g carbs

Cook's tip:

This recipe for flatbread is easy to make and ideal for dipping, topping and mopping, and traditionally goes with labneh.

Preserved lemons are available to buy at Woolworths.

Find more bread recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Salmon poached in sweet guava infusion

Chilli-and-coriander calamari

Griddled pesto vegetables on pitta

Roasted ricotta with mushroom steaks and spring onions

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Garden salad with sliced avocado and hot dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

Iced christmas trees

Chicken with quinoa

Smoked turkey salad

Frozen grape cheeseboard

Handmade flatbread with preserved lemon

Handmade flatbread with preserved lemon

Ingredients

Method