- 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
- A couple of bowls
- Cling film
- Frying or griddle pan
- Baking tray
- Rolling pin
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.
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.
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.
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.
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.
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.
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.
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.