Yoghurt Flatbreads with Wild Garlic Butter & Feta Pistachio Dip Recipe
Growing up with an Italian family, I was taught from an early stage that food is to be shared, and this recipe is inspired by the style of eating that me and my family love. Everything is served ‘at the table’ in big serving bowls where you help yourself then pass things along. It’s the kind of thing we would sit down and enjoy with a glass of wine before our main meal in the spring, while waiting for our main dish to finish in the oven.
I was lucky to find some wild garlic growing near me, and that’s what inspired this dish (it is easy enough to find when you know what to look out for). Wild garlic leaves and flowers begin to grow at the beginning of spring so now is the time to find and use them. There is something quite special about cooking with ingredients you have picked yourself, as I find it makes the dish more personal. When I think of garlic I think of garlic bread (yum), so this is my take on this Anglo-Italian classic – yoghurt flatbreads with wild garlic butter. So quick and easy, but a great treat for your family this quarantine.
Size: 5 people
Preparation time: 10 minutes
Cooking time: 30 minutes
320g Self Raising Flour
300g Natural Yoghurt
1 tsp Baking Powder
1 tsp Salt
Whipped feta and pistachio dip
100g Deshelled Pistachios
100g Feta – cubed
200g Tin Drained Cannellini Beans
2 tbsp Rapeseed Oil
Wild garlic butter:
50g Butter – diced (salted or unsalted)
20g Bunch of Wild Garlic leaves – roughly chopped or one regular clove.
15g Bunch Mint – roughly chopped
15g Bunch Parsley – roughly chipped
First well mix flour, baking powder and salt in a bowl
Add natural yoghurt and mix with a wooden spoon until the dough starts to come together, then use hands to combine fully
Place the dough on a well-floured surface, and knead for about 3 minutes (it doesn’t take much kneading)
Place back in bowl and cover
Wild Garlic Butter
Place cubed butter, wild garlic (or a regular clove), mint and parsley in a blender.
Blitz for 2 minutes, until completely combined and smooth
Transfer to a small bowl and leave OUTSIDE fridge, let come to room temperature
Back to the dough…
Preheat a pan (or oven hot plate or can use aga surface)
Transfer dough back to floured surface, and cut in half, then cut each half into four segments (should have 8 segments in total)
Take one segment, pat down into a rough cookie shape, and roll out with a floured rolling pin – it should be about 3mm thick
Dust with flour and stack until all dough has been rolled out
One by one, place each flatbread on your hot surface, about 3 minutes each side – it should bubble up slightly while it cooks
While your flatbreads cook…
Whipped Feta and Pistachio Dip
Place pistachios (saving some for garnish) in a blitzer and blitz until a powder.
Add in feta and juice of lemon and blitz.
Next, add in your cannellini beans and blitz.
While blending, slowly add in half your rapeseed oil.
Transfer into a bowl, garnish with pistachios and the rest of your rapeseed oil.
When your flatbreads have cooked (but are still warm), with an oil brush, brush over your wild garlic butter.
Sprinkle with salt if needed.
Serve flatbreads on a board, alongside whipped feta and extra garlic butter on the side.
TIP: finding wild garlic – the leaves when slightly heated give off a garlic aroma, so you might smell it before you find its white flowers.