Slow roasted tomato and labneh flatbreads
https://www.coop.co.uk/recipes/slow-roasted-tomato-and-labneh-flatbreads
Roasting the tomatoes slowly really intensifies their flavour
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Feeds
4
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Ready in
1 hour
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 37g
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Ingredients
- 500g Co-op 0% fat Greek style natural yogurt
- 1 garlic clove, crushed
- 700g tomatoes, halved (we used Co-op baby plum, vine and Irresistible piccolo)
- ½ tsp chilli flakes
- ½ tsp caster sugar
- 1 tbsp Co-op olive oil
- 125g self raising flour, plus extra to dust
- ½ tsp baking powder
- 1 tsp dried herbs
- 125g Co-op low fat natural yogurt
- 2 tbsp chopped flat leaf parsley
Method
- TO MAKE THE LABNEH:
- Line a sieve with a clean cloth and place over a bowl
- Season the Greek yogurt and stir in the crushed garlic
- Put in the cloth and twist the edges together to cover the yogurt
- Leave in the fridge for at least 4 hours, ideally overnight, until the yogurt resembles cream cheese
- Preheat the oven to 140°C/fan 120°C/Gas 1
- Put the tomatoes in a roasting tray, season and sprinkle with the chilli flakes and sugar
- Drizzle over the oil and roast for 90 mins
- Leave to cool
- Meanwhile, make the flatbreads
- Mix the flour, baking powder, dried herbs and low fat yogurt in a bowl
- Tip onto a floured surface, then gently knead until you have a smooth dough
- Cover and leave to rest for 10 mins
- Quarter the dough and roll each piece out with a rolling pin until 2-3mm thick
- Heat a griddle pan over a high heat and cook for 1-2 mins on each side, until puffed up and golden
- Leave to cool
- To serve, spread each flatbread with 50g of the labneh (chill the rest to use another time), top with the tomatoes and scatter over the chopped parsley
