Flatbreads with aromatic pepper paste
Homemade flatbreads topped with a zesty pepper paste, savoury anchovies and sweet cherry tomatoes—a burst of Mediterranean flavours that’s perfect for a cosy meal for two.
Ingredients
For the flatbreads:
For the aromatic pepper paste:
For Topping:
Preparation
Step 1
160 g plain flour – ½ tsp salt – ½ tsp baking powder – 100 g Greek yoghurt – 1 tbsp olive oil
Combine the flour, salt and baking powder in a mixing bowl. Add the Greek yoghurt and olive oil, mixing well until a dough forms. If the dough is too sticky, gradually add more flour. Knead on a lightly floured surface for about 5 minutes until smooth. Divide into two equal portions and shape each portion into a ball. Roll out each ball into a thin circle. Heat a pan over medium heat and lightly grease with the olive oil. Cook each flatbread for 2-3 minutes on each side until golden brown and cooked through. Set aside.
Step 2
3 red peppers, roasted and peeled – 100 g chipotle adobo, tinned – 2 garlic cloves, chopped – 1 tbsp olive oil – 1 tbsp lemon juice – 2 tbsp Kikkoman Teriyaki Marinade – 6 anchovy fillets, drained and chopped – 150 g cherry tomatoes, halved – 10 g fresh basil leaves, for garnish (optional) – 1 tbsp olive oil, for drizzling
Finely chop the roasted peppers, chipotle and garlic on a cutting board. Add olive oil and lemon juice and mix to form a paste. Season with the Kikkoman Teriyaki Marinade to taste. Spread a generous amount of the aromatic pepper paste over each flatbread. Sprinkle the chopped anchovies and halved cherry tomatoes over the pepper paste. Drizzle the olive oil over the flatbreads and garnish with the fresh basil leaves.
Recipe-ID: 1455
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160 g plain flour – ½ tsp salt – ½ tsp baking powder – 100 g Greek yoghurt – 1 tbsp olive oil
Combine the flour, salt and baking powder in a mixing bowl. Add the Greek yoghurt and olive oil, mixing well until a dough forms. If the dough is too sticky, gradually add more flour. Knead on a lightly floured surface for about 5 minutes until smooth. Divide into two equal portions and shape each portion into a ball. Roll out each ball into a thin circle. Heat a pan over medium heat and lightly grease with the olive oil. Cook each flatbread for 2-3 minutes on each side until golden brown and cooked through. Set aside.
3 red peppers, roasted and peeled – 100 g chipotle adobo, tinned – 2 garlic cloves, chopped – 1 tbsp olive oil – 1 tbsp lemon juice – 2 tbsp Kikkoman Teriyaki Marinade – 6 anchovy fillets, drained and chopped – 150 g cherry tomatoes, halved – 10 g fresh basil leaves, for garnish (optional) – 1 tbsp olive oil, for drizzling
Finely chop the roasted peppers, chipotle and garlic on a cutting board. Add olive oil and lemon juice and mix to form a paste. Season with the Kikkoman Teriyaki Marinade to taste. Spread a generous amount of the aromatic pepper paste over each flatbread. Sprinkle the chopped anchovies and halved cherry tomatoes over the pepper paste. Drizzle the olive oil over the flatbreads and garnish with the fresh basil leaves.
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