For the tapenade you need this:
200g pitted black olives
4 sundried tomatoes, in oil (or if dry, covered in boiling water for 20 minutes and squeezed dry)
2 garlic cloves
1 bunch of basil
30ml olive oil
For the flatbreads you need this:
300g self raising flour, plus a little for dusting
150g natural yoghurt
15g cumin seeds
You will also need:
The large chopping attachment of a stick/immersion blender, a medium size frying pan, food mixer with dough hook (or a large bowl and your hands) and a rolling pin.
To make the tapenade you do this:
Put the garlic in the herb chopping attachment with a little of the oil and blitz to start to chop the garlic, add the other ingredients and the rest of the oil and blitz to a slightly chunky paste, this is now ready to serve
To make the flatbread you do this:
Put all the ingredients into the mixing bowl, mix, and slowly add a little warm (body temperature) water to make dough that is springy but won’t stick to your fingers. Divide the dough into 8 pieces and roll into rough balls. On a lightly floured surface roll them out as thinly as you can.
Heat the frying pan without oil until it almost smokes. Carefully place each flatbread into it and, depending how thinly you rolled them out, cook for a minute or so on each side. You should see the uncooked side bubble a little, this will indicate that the first side is cooked, and will give you those distinctive black marks when you flip it over and cook the other side for another minute or so.
Serve warm. Enjoy!
Now, hands up anyone who still says they can’t make bread!!
BONUS!! If you don’t like olives, here’s a recipe for a quick Hummus
For the hummus you need this:
1 can (usually about 400g) chickpeas drained
2 – 4 garlic cloves roughly chopped
Juice of 1 lemon
4 tablespoons olive oil
1 dessert spoon tahini paste (sesame seed paste)
Chopped parsley or coriander to garnish
To make Hummus you do this:
Chuck everything in the blender and whizz up to a chunky paste, adjust the flavouring to suit your taste – more garlic, more lemon juice or olive oil
If you can “pick your own” olives etc. from a salad or deli counter, try adding a few stuffed green olives to the mix, and also add some sun dried tomatoes to the tub as well.
You can use wholemeal flour for the flatbread
These flatbreads are even better cooked on a barbecue
I used cumin seeds in the bread, but experiment with things like freshly chopped coriander, lightly fried chopped garlic, cracked black pepper etc.
The tapenade and hummus will keep in your fridge for a few days, but I doubt it!