Category: Sides
Yields:
6 Servings
Difficulty: Easy
Prep Time: 40 Mins
Cook Time:
10 Mins
Total Time:
50 Mins
Recipe by Chef Shane Smith.
Ingredients
-
Flatbreads
- Whipped feta cheese dip
Instructions
- For the flatbreads, combine the Donegal Rapeseed Oil with Garlic, butter and milk in a saucepan and heat gently until combined.
- Add this to the flour and salt and mix to form a dough.
- Turn out onto a floured work surface and knead for a few minutes until smooth.
- Wrap in cling film and rest at room temperature for 30 minutes.
- Once rested, cut the dough into four and roll into balls.
- Using a rolling pin on a floured surface, roll each ball into a round shape about 1/2 cm thickness.
- Heat a pan with 1 tbsp of Donegal Rapeseed Oil, once hot, add the flatbread and cook for about one minute on one side and flip over and cook for the same length of time on the other side. If the flatbread puffs up, you can flatten it with a spatula and if the pan is too hot, simply turn it down.
- Stack the cooked flatbreads on top of one another and cover with a kitchen cloth. The steam will soften up the outsides.
- For the whipped feta cheese dip, in a food blender, add the feta cheese, cream cheese, Donegal Rapeseed Oil, lemon juice, zest and pepper and blitz until smooth. You may need to scrape it down to incorporate the ingredients.
- To serve, scoop into your serving dish and drizzle more Donegal Rapeseed Oil and dust with harissa or paprika.
- Cut your flatbread into small pieces and serve on the side.
Notes
Recipe by Chef Shane Smith.