Flatbread with Feta & California Prunes Topped with Nigella & Coriander Seeds
California Prunes is a Vegetarian Society approved product. If you are a strict vegetarian following this recipe please ensure that you opt for vegetarian cheese, free-range eggs and vegetarian vinegar.
Makes: 4Prep Time: 1 hour 20 minutesCook Time: 15 minutes
- 450g strong white flour
- 7g dried yeast
- 1 tsp salt
- 2 tbsp nigella seeds
- 2 tbsp coriander seeds
- 30ml extra virgin olive oil
- 340ml water
- 150g feta cheese
- 150g California Prunes
- Place the flour into a large bowl and add the dried yeast to one side and the salt to the other. Make a well in the middle of the flour and pour in half of the water. Add the olive oil.
- Using your hand in a claw shape start to roll your hand around the bowl to replicate a mixer. Bring the flour into the water and the dough will start to form a ball. Add the remaining water and all of the flour is incorporated into the dough and the mixing bowl is relatively clean.
- Transfer the bread dough onto a work surface and start to knead the dough to develop the gluten. Kneading may take up to 15 minutes but it is really important that the dough becomes smooth and stretchy. Return the dough to the mixing bowl and cover with cling film leaving the dough to prove for about 1 hour.
- Scoop the proved dough out onto a clean work surface and knead for a minute. Flour the work top and cut the dough into four pieces and roll into a ball. Flatten each ball to 1/2 cm thick making sure that there is a light dusting of flour on the worktop so that the flat breads don’t stick.
- Divide the prunes equally into four and tear them in half and dot them into the dough. Cut the feta into 1cm chunks and divide between the flatbreads. Dot the feta into the dough the same as the prunes.
- Sprinkle the spices over the top and press into the dough.
- Cook the breads on a preheated baking tray or baking stone in a preheated oven at 200°C for 12-15 minutes.