I had been looking for a quick dough recipe for a while, something that would still be really good even when I don’t have a lot time. But to me great dough needs yeast, therefore time, and I doubted such a recipe existed.
That was until I spent a few days on set with the lovely Anne from Anne’s kitchen blog . I was assisting her on the shoot of her TV show and my role was to shop, prep and cook different stages of the recipes presented as well as style the final takes. On my second day Turkish flatbreads were on the menu and I had to get the dough ready. Reading through the recipe, I was skeptical. With only 3 ingredients; flour, baking powder and yogurt, I couldn’t see how this would be any good.
Sometimes it’s good not to ask questions and do as your told. I learned a neat trick that day and I’m really excited to share it with you.
Step 2,5 & 6.
I was really impressed with the crunchy crust and fluffiness of the dough. I loved the recipe so much I made it for my friend the following weekend and they all praised it too. Pizza would not be my first pick for a dinner party, but this recipe is quick, easy and fuss-free. If you make small hand-size flatbreads everybody can join in, each creating their ideal dinner with their toppings of choice.
Step 7 & 8.
But this is also an ideal recipe when dining solo. If I have a pizza craving I now know I can still indulge in homemade goodies instead of take-away, and it will even be quicker than waiting for the delivery. I’m proposing here a Mediterranean meat pizza topped with fresh herbs and salads but there is nothing wrong with traditional garnishes. You can create endless variations, with whatever you have in your kitchen.
- 115g Flour
- 1 tsp Baking powder
- a pinch of Salt
- 100g Yogurt
- 150g Minced lamb
- 1/2 Lemon, juice and zest
- 1/4 tsp Chili flakes
- 2 tbsp Fresh mint, chopped (about 4 sprigs)
- 75g Feta
- a big handful Watercress or Rocket or Spinach + an extra mint leaves
- Turn the oven on to 200C/400F.
- Start by making the dough. Mix the dry ingredients together and top with the yogurt. With one hand mix until it all comes together. Be careful not to overwork it. Form a ball, cover and set aside.
- In another bowl mix the minced lamb, lemon juice and zest, chili flakes and chopped mint and season with a good pinch of salt and pepper. Set aside.
- Put a non-stick frying pan over medium heat.
- On a floured surface, roll the dough in a circle of about the same diameter as the pan, if not slightly more.
- Roll the dough around the rolling-pin and roll it out into the pan.
- Without wasting time, carefully top the dough with the meat mixture, pressing it down with your finger tips, and sprinkle with feta cheese.
- Cook until the bottom is golden and crispy and transfer on a backing tray. Cook in the oven for about 10 minutes or until the meat is cooked through and the cheese has browned.
- Serve topped with lots of fresh mint and salad and add extra chili flakes and lemon juice to your liking.
- Use the dough straight away if you want a thin crust but I have found that letting it rest for 30 mins or more allow the dough to rise and puff up more in the oven. Have you had similar experiences?