Forget about the boring 3 ingredients flatbread (flour, water, salt) this one is as simple as that but 10 times tastier!
I came across this recipe years ago and have been experimenting and altering it ever since. Versatile, cheap, easy and quick, no oven required, and healthy. What else could you ask for?
You can shape it however you like. Turn the dough into thick oval pieces to go with a tasty curry, or small stripes to dip in hummus, or small circles (no need of a cutter, you can just use a glass upside down!) to make appetisers, or my favourite one: big thin circles to use as a quick alternative to pizza base.
Natural Yogurt (a 500g container is ideal)
Flour, whichever you like (same amount as yogurt plus some extra for shaping and rolling the dough)
Yeast (if you are not going to use self-raising flour)
Seeds (As many as you like! Fennel seeds, Poppy seeds, Flax seeds, Sesame seeds, Sunflower seeds; play around and try different combinations)
Salt and Pepper
In a bowl, mix together all the ingredients with the help of a spatula.
On a clean surface, knead the dough, adding more flour until it feels more firm and not that gooey. Tip: dip your hands in flour before working the dough so it won’t stick to your fingers that much.
Place the flatbreads on a hot griddle pan. On a medium heat, turn them around when you start seeing bubbles. Then leave it a couple of minutes on each side.
Served hot, or cold. Enjoy them with anything you like.
Let me know what seed combo you used, or what did you have the flatbreads with!
My favourite breaded chicken. The crunchiest recipe I have ever tried, the secret is on the seeds. So tasty and simple!
This time around I used chicken breast but it works as well with chicken thighs or other meats like turkey and pork. The best way to accompany them is with a spicy and easy to make sauce to dip the tender pieces in (find a suggestion below).
For the breaded chicken;
Chicken Breast (cut into chunks)
Eggs (the happier the hen, the tastier the eggs!)
Breadcrumbs (shop-bought ones are fine, but homemade are nicer)
Salt, Crushed Pepper, Cayenne Pepper
You can use different spices and herbs, add a bit of lemon zest as well, or swap the sesame seeds for poppy or chia seeds.
We will need 3 containers.
The first one: flour, salt, pepper, a little bit of cayenne pepper
The second one: beaten eggs and a pinch of salt
The third one: breadcrumbs and sesame seeds
1- Take the chicken pieces and coat first (flour), dip second (eggs), and cover lastly (breadcrumbs). Always the same order, this works for any breaded recipe; flour, eggs, breadcrumbs.
2- In a hot pan add sunflower oil and once is pipping hot, add the coated chicken to the pan. Keep the fire in a medium-high temperature and turn the chicken pieces when needed. Once golden brown, they are ready.
3- Place the chicken chunks into a plate with kitchen paper towels for any excess oil.
And that’s it! Crazy crispy on the outside, super juicy and tender on the inside!
For the fast and spicy dip sauce:
Use mayonnaise as the base, add a bit of Sriracha and English Mustard.
I find this a nice little treat to bring to dinner parties. It’s a classic combination of flavours that will surprise your friends’ palates.
Cherry Tomatoes (duh!)
Cottage Cheese (or crème fraîche, or sour cream)
A tiny bit of lemon zest and a couple of drops of lemon juice
Cut the top of the cherry tomatoes and scoop the seeds out of the tomatoes with little sharp knife. I really don’t like waste, so I always keep them aside for a future vinaigrette, or sauce. The are delicious spread on toast with some olive oil and salt as well.
In a bowl, mix the cream cheese, crème fraîche/sour cream/cottage cheese, some chopped basil, balsamic vinegar, salt, pepper, lemon zest, and lemon juice. If you choose cottage cheese, mix it with a hand blender instead of a spoon or fork so it would become smooth and chunk free.
Stuff the tomatoes with the mixture. It would be enough with a little teaspoon in each, for some even less than that.
Chop a couple of strawberries into little cubes or strings and top every cherry tomato with one.
Decorate with basil leaves (the smallest you can find)
I love having recipes to take inspiration from but I never measure when I cook and I don’t like following them precisely. Always wanting to change ingredients or amounts, sometimes I end up cooking a completely different thing.
My approach to cooking is freestyle and intuitive. I love improvisation. I am not going to lie, sometimes disaster happens, but most of the times, not toeing the line works great for me.
For this blog, I thought it would be nice to write flavour combinations and recipes ideas in a non-strict way. Only guidelines and suggestions, then, you can adapt and twist as much as you like.
I hope you enjoy getting creative in the kitchen as much as I do with everyday ingredients.
Take ideas and make them your own by altering and personalizing them. I promise you it’s fun!