If you are looking for a quick healthy snack, try this delicious avo caprese with flatbreads dish. You won’t be disappointed!

SERVES 2 // COOK TIME 12 min

INGREDIENTS
For the rosemary flatbreads
1 cup flour
1 tsp baking powder
¾ tsp salt
1 tbsp chopped rosemary
½ cup water
½ cup olive oil
For the avo caprese
1 underripe avo, sliced
1 ball (± 225 g) fior di latte, sliced
200 g exotic tomatoes, sliced
10 g basil

METHOD
For the rosemary flatbreads
1. Preheat oven to 220° C and line a baking tray with baking paper.
2. Sift together the flour, baking powder and salt. Add the rosemary.
3. Make a well in the centre of the flour and add water and oil. Mix until a dough forms.
4. Turn the dough out on to a floured surface and knead until smooth.
5. Divide the dough into 2 portions. Roll out into thin 30 x 20 cm ovals.
6. Transfer the ovals to the baking tray and lightly brush with olive oil. Bake for 10–12 minutes, until crispy and golden.
For the avo caprese
1. To serve, top the flatbreads with the avo, mozzarella, tomatoes and basil. Drizzle with olive oil.

Think ahead: For a quick and easy prep time, Make the flatbreads a few days ahead and store in an airtight container.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Want another snack idea? Whip up this beautiful zucchini fritti (fried baby-marrow fingers) recipe .

The post Avo caprese with flatbreads appeared first on MyKitchen.

Beans, eggs and bangers, you name it! You’ll find all the perfect ingredients for your favourite brekkies with these English breakfast flatbreads.

MAKES 6 // COOKING TIME 45 min

INGREDIENTS
1 kg store-bought bread dough
1 tin baked beans
500 g mini bangers, grilled
7 eggs
1 punnet Rosa tomatoes, halved

METHOD
1. Preheat oven to 180°C. Grease and line 2 baking trays.
2. Divide the dough into 6. Roll each piece into a 20 cm long oval flatbread. Arrange on the prepared trays. Pinch the edges upwards to create shallow flatbread boats.
3. Spread 2 tablespoons of baked beans onto each flatbread. Divide the bangers between the flatbreads and arrange them on top of the beans.
4. Crack an egg onto each flatbread. Top with the tomatoes and season well. Lightly whisk the last egg and use it to brush the edges of the flatbreads.
5. Pop in the oven and bake until the dough is cooked through and the egg is done.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This spinach, cream cheese and bacon flatbread makes another delicious brekkie option!

The post Traditional English breakfast flatbreads appeared first on MyKitchen.

Musician J’Something shared some of his favourite recipes with us, including these delicious cumin flatbreads with garlic and chilli! They make perfect sides to pair with your braai meat, veg or hummus.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
1 tsp cumin seeds
250 g double-cream plain yoghurt
250 g self-raising flour
1 tsp baking powder
1 tsp crushed garlic
Pinch salt
Chilli flakes, to taste
Olive oil, to drizzle

METHOD
1. Toast the cumin in a dry pan for a few seconds, until fragrant.
2. Mix the cumin seeds with the remaining ingredients (except the oil) until a dough forms.
3. On a lightly floured surface, knead the dough until smooth and springy.
4. Divide the dough into 8 balls and roll them out into circles.
5. Brush each circle with olive oil and cook on a hot griddle pan for about 3 minutes per side, until griddle lines form.

Recipe: J’Something
Styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post Cumin flatbreads with garlic and chilli appeared first on MyKitchen.

You can never go wrong with our crispy chicken flatbreads. And you can definitely never go wrong with hummus! This dish is no different!

SERVES 4 // COOKING TIME 1 hour, 30 min

INGREDIENTS
For the hummus
3 beetroots
2 cloves garlic
¼ cup olive oil + extra to drizzle
Salt and pepper
2 tbsp sesame seeds
400 g tin chickpeas
1 lemon, zest and juice
For the flatbreads
2 tbsp olive oil
4 flatbreads
400 g roast chicken, shredded
50 g baby spinach

METHOD
For the hummus
1. Preheat the oven to 180°C.
2. Drizzle the beetroot and garlic with oil and season. Wrap in foil and roast for 45–60 minutes, until beetroot is cooked. Allow to cool, then peel and quarter.
3. In a coffee grinder or mortar and pestle, grind sesame seeds to form a paste.
4. In a food processor, purée the beetroot. Add the sesame paste, garlic, chickpeas and lemon, and purée again.
5. With the food processor on, drizzle in ¼ cup oil. Adjust the seasoning to taste. If hummus is too thick, add a bit of water. (Hummus can be stored in the fridge for up to a week.)
For the flatbreads
1. Heat the olive oil in a griddle pan and fry the flatbreads until crispy around the edges. Slice in half.
2. Scatter chicken and spinach over the flatbreads. Fold closed and secure with toothpicks. Serve with the hummus.

TIP: Don’t want to rush dinner in the evenings? You can roast the whole chicken on Sunday and keep the leftovers in a sealed container in the fridge (for no more than 4 days). Make your weeknight dinners in a jiffy!

The post Crispy chicken flatbreads with beetroot hummus appeared first on MyKitchen.