Whipped Goat's Cheese and Herb Flatbreads
Ingredients
Flatbreads
- 2 cups plain flour, plus extra for kneading
- 1 teaspoon baking powder
- ½ teaspoon caster sugar
- 1 teaspoon salt
- 1 cup Greek yoghurt
- 3 tablespoons olive oil
Whipped goat's cheese
- 125 grams soft goat's cheese
- 4 tablespoons Greek yoghurt
To assemble
- 1 tablespoon butter, melted
- 1 clove garlic, crushed
- ½ teaspoon chilli flakes
- 50 grams pine nuts, toasted
- 1 teaspoon toasted sesame seeds (black or white)
- ½ teaspoon poppy seeds
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped dill
- ¼ cup chervil leaves
- ¼ cup parsley leaves
- 2 tablespoons olive oil
- sea salt and cracked pepper
Instructions
- 1
In a large bowl, combine flour, baking powder, caster sugar and salt. Add the yoghurt and stir to incorporate. Place dough on a lightly floured bench and knead for 2-3 minutes or until smooth. Cut dough into 4 even pieces, cover and set aside to rest for 30 minutes.
- 2
Meanwhile, place the goat's cheese and yoghurt in a bowl or bowl of a stand mixer. Beat until smooth.
- 3
Roll dough into rounds about 5mm thick. Heat a cast iron pan over a medium-high heat. Brush one side of dough with olive oil and cook until puffed up and beginning to char. Turn over and cook until golden. Repeat with remaining dough.
- 4
To assemble: In a small bowl, combine the melted butter and crushed garlic. Brush on to one side of each flatbread. Smear a generous spoonful of whipped goat's cheese onto each flatbread then top with remaining ingredients.
