- A 150g pot of plain flour
- A handful of coriander
- A 200g punnet of heirloom tomatoes
- 1 garlic clove
- A 250g pack of beef stir-fry strips
- 2 pattipan squash
- 2 tsp Cajun seasoning
- 1 lettuce
- Sea salt and freshly ground pepper
- 2 tbsp + 2 tsp olive oil
- 5 tbsp cold water
- Sieve
- A couple of bowls
- Cling film
- Frying or griddle pan
- Foil
- Baking tray
- Rolling pin
- 1.
Sift the flour into a bowl. Chop half the coriander leaves (set aside the other half) and all the stalks. Stir them into the flour. Season.
- 2.
Pour 1 tsp oil and 5 tbsp water into the bowl. Stir together to make a dough. Turn out and knead for a few mins till smooth. Wrap with cling film and rest for 10 mins.
- 3.
Roughly chop the tomatoes and chuck them into a bowl. Peel and crush the garlic and add to the tomatoes. Stir in 1 tbsp oil. Season and set aside.
- 4.
Heat a heavy frying pan or griddle till smoking hot. Toss the beef strips with 1 tsp oil, 1 tsp of the Cajun seasoning and some salt and pepper. Add to the pan. Fry for 3-4 mins till browned. Transfer to a plate and loosely cover with foil.
- 5.
Heat your grill to high. Cut the pattipans into 1 cm thick slices (remove any large seeds). Spread out on a baking tray. Sprinkle over 1 tsp of Cajun seasoning and 1 tbsp oil and turn to coat. Grill for 4-5 mins till lightly charred. Turn and grill for 5 mins more.
- 6.
Divide the dough into quarters and roll into thin flatbreads. Warm a dry pan over a medium heat. Fry each flatbread for 1 min on each side. They’ll brown and bubble up a little.
- 7.
Tear the lettuce leaves into rough pieces. Fill each flatbread with the beef strips, the grilled pattipans, some lettuce, a few tomato chunks and the remaining coriander leaves.
- Tip
Mix it up
Now you know how to make flatbreads, try experimenting with different combinations of fresh herbs and spices till you discover your favourite.