Quick cheese and egg flatbreads
serves
4
Using buttermilk in the dough gives the bread a mild fermented flavour, says Silvia Colloca.
Ingredients (9)
- 2 2/3 cups (400g) self-raising flour, plus extra for dusting
- 1 1/2 tbs olive oil
- 1 cup (250ml) buttermilk, plus extra for brushing
- 500g fresh ricotta
- 100g Greek feta, crumbled
- 6 eggs, 2 lightly beaten
- Finely grated zest of 1 lemon, then lemon cut into wedges to serve
- 1/3 cup each flat-parsley leaves & basil, finely chopped, plus extra to serve
- Mixed leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 240°C and line 2 large baking trays with baking paper.
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2.Place flour, oil and 1 tsp salt flakes in a stand mixer fitted with a dough hook. In a jug combine buttermilk and 1/2 cup (125ml) cold water. With the motor running on low, slowly add liquid and knead for 5 minutes or until smooth and elastic.
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3.For filling, mix ricotta, feta, beaten egg, zest and herbs in a bowl and season.
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4.Divide dough into 4 equal pieces. Roll out each on a lightly floured surface to a 15cm x 25cm oval. Spread a quarter of the filling over each, leaving a 2cm border. Fold in border to form a raised edge, then pinch and twist ends to form a boat shape. Place on trays and lightly brush edges with extra buttermilk. Place in oven, reduce heat to 200°C and bake for 20 minutes, swapping trays halfway through cooking.
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5.Remove from oven and make an indentation in filling of each flatbread with the back of a spoon. Crack an egg into each and bake a further 5-6 minutes until just set.
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6.Serve with lemon wedges, extra herbs and mixed salad.
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