Tunisian-style Flatbreads

Ingredients

Cooks in:2 minutes        Serves:2

For the bread for 1 portion

• 350g brown bread flour
• 350g cake flour
• good pinch of salt
• 20g fresh yeast
• 450ml luke warm water
• 1 tbsp coriander seeds
• 30ml olive oil

For the Salad

• Handful cos lettuce, shredded
• 1 peppadew, finely shredded
• 1 small stick celery, finely sliced
• Small handful cucumber strips
• 1 Tbsp chopped fresh coriander, mint and parsley
• 1 small radish, thinly sliced
• 1 tsp lemon juice
• 1/2 tsp white wine vinegar
• Toasted pumpkin seeds
• Toasted sunflower seeds
• Small drizzle of olive oil

What to do

Mix the ingredients together and knead until you have a smooth, elastic dough. Leave to rest, covered lightly with a tea towel or cling film, until almost doubled in size. Gently 'knock back', knead for another couple of minutes and then separate into golf-sized balls. Roll out and fry in a little olive oil until golden on both sides.

For the Salad
Toss the ingredients together gently and serve with the flatbreads.

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