Impress with these fluffy vegan homemade flatbreads,a great dinner party starter. Our Fig & Mint Chunky Tapenade loves freshly made bread!
Homemade vegan flatbread with
Olive Branch Fig and Mint Tapenade, caramelised red onion, toasted hazelnuts, rocket and 'creamy' mustard dressing. Serving 2 per person.
Prep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients
For the flatbreads
7 g Sachet of fast acting dried yeast
½ tsp Salt
½ tsp Sugar
125 ml Oat or soy milk, warmed
60 ml Soy yoghurt
1 tbsp Melted dairy free spread
For the the topping
2 Red onions sliced
2 tbsp Olive Branch Extra Virgin Olive Oil
1 tsp Soft brown sugar
1 tbsp Dairy free spread
50 g Blanched hazelnuts
100 g Rocket
1 jar Olive Branch Fig and Mint Tapenade
60 ml Soy yoghurt
1 tbsp Dijon mustard salt and pepper
Salt and pepper
Cooking Instructions
For Flatbreads
1Add the dried yeast and sugar to the warm milk, leave for 5 minutes and then stir in the yogurt and melted butter.
2Combine the flour and salt in a bowl, make a well in the centre, pour in the liquid and mix to make a dough.
3Turn out the dough onto a floured board or work surface and knead until smooth. Place back in the bowl and cover with oiled cling film. Put in a warm place for 30-40 minutes until the dough has risen and is soft to touch.
4Divide the dough into eight pieces. roll into balls and flatten with a rolling pin until roughly 5mm thick.
5Heat a griddle pan or non stick frying pan over a low to medium heat. Brush each flatbread with the melted spread and oil mixture. Cook the breads for 2-3 minutes on each side.
For the topping
6Preheat the oven to 180c.
7Add the onions, 1 tsp of the olive oil, soft brown sugar and dairy free spread to a large roasted dish and mix until evenly coated. Roast in the oven for 20-25 minutes until the onion is brown and has started to crisp.
8Put the hazelnuts in a small roasting dish and toast in the oven for 3-5 minutes, when cooled, roughly chop.
9For the dressing, mix the soy yogurt with 1 tbsp of the olive oil, the dijon mustard and a pinch of sea salt and black pepper.
10To assemble, top each flatbread with a nice big tablespoon of Olive Branch Fig & Mint Tapenade, some of the roasted red onion, a handful of rocket, a sprinkle of toasted hazelnuts and drizzle with the creamy dressing.
Ingredients
Ingredients
For the flatbreads
7 g Sachet of fast acting dried yeast
½ tsp Salt
½ tsp Sugar
125 ml Oat or soy milk, warmed
60 ml Soy yoghurt
1 tbsp Melted dairy free spread
For the the topping
2 Red onions sliced
2 tbsp Olive Branch Extra Virgin Olive Oil
1 tsp Soft brown sugar
1 tbsp Dairy free spread
50 g Blanched hazelnuts
100 g Rocket
1 jar Olive Branch Fig and Mint Tapenade
60 ml Soy yoghurt
1 tbsp Dijon mustard salt and pepper
Salt and pepper
Directions
Cooking Instructions
For Flatbreads
1Add the dried yeast and sugar to the warm milk, leave for 5 minutes and then stir in the yogurt and melted butter.
2Combine the flour and salt in a bowl, make a well in the centre, pour in the liquid and mix to make a dough.
3Turn out the dough onto a floured board or work surface and knead until smooth. Place back in the bowl and cover with oiled cling film. Put in a warm place for 30-40 minutes until the dough has risen and is soft to touch.
4Divide the dough into eight pieces. roll into balls and flatten with a rolling pin until roughly 5mm thick.
5Heat a griddle pan or non stick frying pan over a low to medium heat. Brush each flatbread with the melted spread and oil mixture. Cook the breads for 2-3 minutes on each side.
For the topping
6Preheat the oven to 180c.
7Add the onions, 1 tsp of the olive oil, soft brown sugar and dairy free spread to a large roasted dish and mix until evenly coated. Roast in the oven for 20-25 minutes until the onion is brown and has started to crisp.
8Put the hazelnuts in a small roasting dish and toast in the oven for 3-5 minutes, when cooled, roughly chop.
9For the dressing, mix the soy yogurt with 1 tbsp of the olive oil, the dijon mustard and a pinch of sea salt and black pepper.
10To assemble, top each flatbread with a nice big tablespoon of Olive Branch Fig & Mint Tapenade, some of the roasted red onion, a handful of rocket, a sprinkle of toasted hazelnuts and drizzle with the creamy dressing.
Vegan Flatbread with Fig & Mint
AuthorMariaCategoryStarters & Sides, Vegan