Herby Flatbreads with Burrata and Anchovies

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OcadoLife

2 serving

Prep time: 15 mins

Cook time: 10 mins

Serves: 2

Food events and comedy duo Maria Georgiou and Rhiannon Butler, aka Mam Sham, created these Herby Flatbreads with Burrata and Anchovies as a side for a fun and flirty Valentine’s dinner. “Think of that scene in Ghost, but instead of clay, it’s dough, and instead of a vase, it’s this deliciously moreish, salty, cheesy flatbread,” they say. The breads go brilliantly with the pair’s Saucy Butter Chicken. Looking for more fish recipes? Look no further.

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Ingredients Method

Ingredients

150g self-raising flour, plus extra for dusting
100g natural yoghurt
1 tbsp extra-virgin olive oil
100g burrata
8 anchovy fillets in oil, drained
1 tbsp tarragon
1 tbsp dill , roughly chopped
1 lemon, zested
1 pinch sumac

Method

Step 1

Put the flour in a mixing bowl with a pinch of salt. Add the yoghurt and ½ tbsp oil; mix with a fork and then by hand to make a soft dough. Tip out onto a lightly floured work surface, divide evenly and knead briefly into 2 balls. Flatten into oval shapes with a rolling pin to 3mm thick.

Step 2

Heat a large, non-stick frying pan over a medium heat. Once hot, add 1 oval of dough and cook for 2 mins each side, or until risen, golden and crisp at the edges. Repeat with the remaining oval of dough.

Step 3

Preheat the grill to high. Place the flatbreads on a baking tray and tear over the burrata. Grill for 2-3 mins, until lightly bubbling. Remove from the grill and lay 4 anchovies over each flatbread. Drizzle over the remaining oil, sprinkle over the herbs, lemon zest and sumac, and serve. You can make extra flatbreads and keep them in an airtight container for up to 2 days.