Garlic Flatbread

Garlic Flatbread

  • Prep. time 15 minutes
  • Cooking 8-10 minutes
  • Makes 2 flatbreads, serving 8

Our Garlic Flatbread with Tomato, Mozzarella and Black Olives will be a welcome addition to your family menu.


For the topping:

  • 200g pack Mozzarella style (Grated or slices).
  • 330g jar black olives in brine
  • 2-3 tomatoes

For the dough:

  • 500g ‘00’ flour
  • 1 7g sachet dried yeast
  • 325ml warm water
  • ½ tablespoon caster sugar
  • ½ tablespoon sea salt
  • 1 ½ olive oil
  • 4 cloves of chopped fresh garlic
How To Cook
  • To make the dough, put the warm water, yeast, sugar, garlic and olive oil in a jug, stir well and leave for a few minutes.
  • Sieve the flour and salt into a large bowl making a well in the middle.
  • Pour in yeast mixture and bring together with a fork until you have a rough dough like mixture.
  • Turn out on to a clean, floured work surface, bring together fully with your hands and knead for 10 minutes, stretching the dough out with both hands until you have a silky, springy dough.
  • Put this mixture into a lightly greased and floured bowl, cover with cling film and leave somewhere warm for 45 minutes, or until doubled in size.
  • Once the dough has doubled, remove from the bowl, cut into two equal parts, form into balls and leave on a lightly oiled, floured tray for 15 minutes.
  • On a floured surface roll one flatbread at a time into a roughly round shape about 1cm thick.
  • Roll the dough back onto the rolling pin.
  • In a 12” pan (suitable for being placed under a grill also) heat two tablespoon of vegetable oil over a medium heat.
  • Using the rolling pin, carefully add one flatbread to the pan.
  • Cook on one side only, while cooking, gently press half the olives into the flatbread and half the sliced tomatoes. The dough mix will start to rise.
  • Carefully lift and check the bottom is nice and golden.
  • Place 4 slices of mozzarella on top of the flatbread and place under a hot grill until the mozzarella is melting and bubbling.
  • Any unused dough mix can be kept for 2 days in the fridge.

01423 772 298 | SALES@DAIRYKO.CO.UK

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