Antipasti platter with homemade flatbreads

Antipasti platter with homemade flatbreads

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 2

Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
879
protein
38g
carbs
74g
fat
48g
saturates
17g
fibre
10g
sugar
23g
salt
7.7g

Ingredients

  • 2 red, orange or yellow peppers, deseeded and halved
  • 3 tbsp olive oil
  • 198g jar green olives
  • 1 garlic clove, finely chopped
  • 100g feta cheese, cubed
  • tub of tzatziki
  • 150g pack radishes
  • 1 tbsp balsamic vinegar or balsamic glaze
  • 140g self-raising flour, plus extra for dusting
  • 140g low-fat natural yogurt
  • 100g pack Continental sliced meats

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Method

  1. Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
  2. Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
  3. Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
  4. To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.

Recipe from Good Food magazine, May 2014

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Comments

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abcdefghijord's picture
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I made this, this evening and was impressed on the summery feel and the overall taste. I made the flatbreads first and found the dough far too wet to attempt to knead so added more SR flour until the consistency was right and added more to the board to roll out. They were beautiful in the end, I may next time add coriander and garlic. I served this without olives but with chicken with lemon and thyme (another BBC Good Food recipe). I also didn't add the oil (no need for it in my eyes) or the radishes (not a fan) but all in all, a great summer recipe! Would rate 5 stars if had the exact flour to yogurt ratio.

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