AuthorMariaCategoryStarters & Sides, VeganImpress with these fluffy vegan homemade flatbreads,a great dinner party starter. Our Fig & Mint Chunky Tapenade loves freshly made bread!
Add the dried yeast and sugar to the warm milk, leave for 5 minutes and then stir in the yogurt and melted butter.
Combine the flour and salt in a bowl, make a well in the centre, pour in the liquid and mix to make a dough.
Turn 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.
Divide the dough into eight pieces. roll into balls and flatten with a rolling pin until roughly 5mm thick.
Heat 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.
Preheat the oven to 180c.
Add 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.
Put the hazelnuts in a small roasting dish and toast in the oven for 3-5 minutes, when cooled, roughly chop.
For 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.
To 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
Directions
Add the dried yeast and sugar to the warm milk, leave for 5 minutes and then stir in the yogurt and melted butter.
Combine the flour and salt in a bowl, make a well in the centre, pour in the liquid and mix to make a dough.
Turn 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.
Divide the dough into eight pieces. roll into balls and flatten with a rolling pin until roughly 5mm thick.
Heat 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.
Preheat the oven to 180c.
Add 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.
Put the hazelnuts in a small roasting dish and toast in the oven for 3-5 minutes, when cooled, roughly chop.
For 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.
To 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.