Flatbread with Sardines
Flatbread with Sardines is great for sharing. Onions, tomatoes, cream cheese, parsley and sherry vinegar all help make the topping extra tasty!
Ingredients
For the dough:
- 325g strong plain flour, plus extra for dusting.
- 125ml warm water
- 3g fast action yeast
- 60ml plain yoghurt
- Pinch of salt
For the topping:
- 3 onions, peeled sliced and cook until golden
- 1 tbs sherry vinegar
- 1 tbs veg oil
- 200g cream cheese
- 200g tinned tomatoes blitzed
- 1 bunch parsley
- 6 tomatoes, sliced
- 12 sardines
Method
Make up the dough by stirring the yeast into the warm water until it has dissolved. Sprinkle the salt into the flour and then add the yoghurt followed by the water mix.
Bring the whole lot together with a spoon then tip on to a clean work surface and knead for 5 minutes. The dough should be sticky. Roll the dough into a ball then drop into a clean bowl and cover. Leave to rise for about 2 hours.
Pre-heat your oven to 220c and slide a pizza stone in to pre heat.
When the dough has risen, knock it back on a clean surface, dusted with flour and then roughly roll it out to a about a 20cm oblong
Carefully transfer the flatbread to large baking tray top with onions (mixed with sherry vinegar), tomato puree, tomatoes, cream cheese and sardines and then bake for about 12 minutes. Garnish with the parsley.
Ingredients
For the dough:
- 325g strong plain flour, plus extra for dusting.
- 125ml warm water
- 3g fast action yeast
- 60ml plain yoghurt
- Pinch of salt
For the topping:
- 3 onions, peeled sliced and cook until golden
- 1 tbs sherry vinegar
- 1 tbs veg oil
- 200g cream cheese
- 200g tinned tomatoes blitzed
- 1 bunch parsley
- 6 tomatoes, sliced
- 12 sardines
Method
Make up the dough by stirring the yeast into the warm water until it has dissolved. Sprinkle the salt into the flour and then add the yoghurt followed by the water mix.
Bring the whole lot together with a spoon then tip on to a clean work surface and knead for 5 minutes. The dough should be sticky. Roll the dough into a ball then drop into a clean bowl and cover. Leave to rise for about 2 hours.
Pre-heat your oven to 220c and slide a pizza stone in to pre heat.
When the dough has risen, knock it back on a clean surface, dusted with flour and then roughly roll it out to a about a 20cm oblong
Carefully transfer the flatbread to large baking tray top with onions (mixed with sherry vinegar), tomato puree, tomatoes, cream cheese and sardines and then bake for about 12 minutes. Garnish with the parsley.
