Monday, 11 June 2018

Rach Eats Lunch: Pizza Sauce Flatbread

Marinara flatbread recipe

Only two recipes to do until Easter... two more to goooo... I'm at that stage now where I have no idea what I'm doing. Honest. I've ran out of chickpeas (so that's idea one out) and chicken fillets (and, uh, buh-bye recipe number two) so I'm winging today and tomorrow. When you're tired though and have worked on the blog for about seven weeks straight, it's going to happen. I've hit that wall, people. But, at this very moment, I have about thirty two posts scheduled, and I'm going to lose about six of them over the Easter break, so this girl's still gotta hustle, I'm afraid. I just need a bit of inspiration, and a few more ingredients. Our spice cupboard is coming on fantastically - my fave place to get spices from is Lidl, because it's both cheap and fabulous quality... but I have a bone to pick with them. One week, they had a whole shelf full of chilli flakes for the brilliant price of 29p. The next week... gone. None on the shelves. Nothing. Nada. Zilch. I've been looking for them for forever, and I might have to give up defeat and pop to Asda instead. Okay, so it's 50p there, but I'll live. And I really need to spice up my life. (Flamenco, lambada, but hip hop is harder.)

Today's recipe is complete winging it territory. I'm making a flatbread that tastes just like pizza sauce: marinara. It's tomatoey, herby, a bit spicy, a bit garlicky. And it's going into the flatbread. Because I'm completely winging this recipe, it could completely suck, but then again it might not. Have confidence in me people, because it might well be brilliant.

print recipe

Pizza Sauce Flatbread
We moonwalk the foxtrot... and polka the salsa.
  • 120g self raising flour
  • 60g plain soya yoghurt
  • 60g chopped tinned tomatoes (without juice)
  • 1 teaspoon each garlic powder and dried parsley
  • 1 teaspoon each salt and pepper
Pop the self raising flour, salt, pepper and soya yoghurt in a large bowl. And leave it, for the time being. In the meantime, pop the tinned tomatoes and garlic in another bowl, stir it up, and stick it in the microwave, covered, for thirty seconds until it's nice and hot. Take it out of the microwave and let it cool down just a little.Stir the tomato sauce into the flatbread ingredients bowl and mix it all together until it forms a sticky, pliable dough. Roll it out between two bits of baking paper to 1cm thickness.Next, heat up the panini press and pop it in for 3 minutes until it's all puffed up and thickened and boiling, boiling hot. Remove it from the panini press, peel off the paper, pop it on a plate and eat it.
Prep time: Cook time: Total time: Yield: Makes 1

Even though I was worried the spices would overpower the taste of the flatbread, it provides a subtle flavour and is really rather yummy! It's definitely one on the list to try, if you're as much a connoisseur of flatbreads as I am! Definitely give this one a go.

No comments:

Post a Comment

Hey you, I'm not at home
Please leave a comment on my comment box... er, phone?