Flatbread with Sardines

Flat bread with Sardines...a simple meal that doesn't compromise on taste! The flatbread has just four ingredients and the topping is flavour packed with tomatoes, ras el hanout, cumin, coriander, sumac, garlic and shallot and pomegranate molasses! James used flour from Matthews Cotswold in the flatbread!

Ingredients

For the dough

325g self-rising flour, plus extra for dusting.
125ml warm water
60ml plain yoghurt
Pinch of salt

For the topping

1 tbsp vegetable oil
400g tinned tomatoes
1 tsp Rase el Hanout
1 tsp cumin seeds
1 tsp ground coriander
1 tsp sumac
1 shallot, diced
2 cloves garlic, grated
2 tbs pomegranate molasses
8 sardines, butterflied
Olive oil, to finish

To serve

Thick Greek yoghurt
Few sprigs coriander, chopped
Toasted pine nuts

Method

Print Recipe

Pre-heat a pizza oven to hot and pre-heat the BBQ until the coals turn white.
Fry the onion and garlic in a pan in vegetable oil for a few minutes. Add the tomatoes and spices and cook for 2 to 3 minutes.
Mix all the ingredients together for the bread then tip on to a clean work surface and knead for 2 minutes. The dough should be sticky. Roughly roll out the dough to a 20cm oval shape.
Carefully transfer the flatbread to large baking tray, top with the tomato mix and place the butterflied sardines on top. Drizzle olive oil on top and bake in the pizza oven for 8 minutes.
Finish with spoons of yoghurt and sprinkle over the chopped coriander and pinenuts.

Ingredients

For the dough

325g self-rising flour, plus extra for dusting.
125ml warm water
60ml plain yoghurt
Pinch of salt

For the topping

1 tbsp vegetable oil
400g tinned tomatoes
1 tsp Rase el Hanout
1 tsp cumin seeds
1 tsp ground coriander
1 tsp sumac
1 shallot, diced
2 cloves garlic, grated
2 tbs pomegranate molasses
8 sardines, butterflied
Olive oil, to finish

To serve

Thick Greek yoghurt
Few sprigs coriander, chopped
Toasted pine nuts

Method

Pre-heat a pizza oven to hot and pre-heat the BBQ until the coals turn white.
Fry the onion and garlic in a pan in vegetable oil for a few minutes. Add the tomatoes and spices and cook for 2 to 3 minutes.
Mix all the ingredients together for the bread then tip on to a clean work surface and knead for 2 minutes. The dough should be sticky. Roughly roll out the dough to a 20cm oval shape.
Carefully transfer the flatbread to large baking tray, top with the tomato mix and place the butterflied sardines on top. Drizzle olive oil on top and bake in the pizza oven for 8 minutes.
Finish with spoons of yoghurt and sprinkle over the chopped coriander and pinenuts.