Smoked Salmon Flatbread

METHOD

Step 1

Preheat the oven to 230°C/450°F. Line a large baking tray with baking paper or a silicone liner.

Step 2

To make the flatbread. In a medium bowl whisk together the flour, baking powder and salt. Add the yogurt and mix with a spoon until well combined, it will resemble a dough. Lightly dust flour on a work surface and knead the dough a few times until dough is tacky, but not sticky, about 20 turns (there shouldn’t be dough on your hand when you pull away, add flour sparingly as necessary.) Divide into 4 equal balls about 80g each.

Step 3

Sprinkle the work surface and rolling pin with a little more flour and roll the dough out into thin ovals 7 inches in diameter and place on the prepared baking tray. Sprinkle seasoning on top of the flatbread and then top with half of the red onion and drizzle with olive oil.

Step 4

Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp. Remove from oven and spread cream cheese in the center of each, leaving the edge clear. Top with smoked salmon, capers and dill.

Ingredients:

Flatbread
1 cup all purpose or wholemeal or gluten-free flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup non-fat Greek yogurt, drain any liquid

Seasoning
2 tsp sesame seeds
1 tsp onion powder
1 tsp garlic powder
1/2 tsp poppy seeds
1/2 tsp sea salt

Toppings
150g cold Smoked Salmon
1/2 red onion, peeled and sliced into thin strips
1 tbsp extra virgin olive oil
1/2 cup cream cheese
2 tbsp capers, drained
fresh dill, for garnish