Harissa broccoli & flatbreads

Method 1

Ingredients

90g self-raising flour, plus extra for dusting

8tbsp thick natural yogurt (such as Greek-style)

2tbsp olive oil, or rapeseed oil

200g long-stemmed or regular broccoli, cut into florets if regular

1tbsp harissa, plus extra to serve (optional)

2 eggs

STEP 1

Weigh the flour into a bowl and add half the yogurt and a large pinch of salt. Mix to form a wet dough. Cover with a tea towel and leave to rest for 10 mins.

STEP 2

Meanwhile, heat ½ tbsp of the oil in a large non-stick frying pan over a medium-high heat and fry the broccoli for 3 mins, then pour in 70-100ml water and cook for 3-4 mins more until tender and slightly charred (the water helps the broccoli steam while it cooks).

STEP 3

Mix 1 tbsp of the oil with the harissa. Once the broccoli is cooked, remove from the heat and stir through the harissa oil, tossing to coat. Season. Transfer to a plate and cover to keep warm.

STEP 4

Cut the flatbread dough in half. Lightly dust the work surface with flour, then roll each half out into a roughly circular flatbread, about the size of the base of a medium frying pan (around 15cm).

STEP 5

Return the pan to a high heat (no need to wash it first). Lay a flatbread in the pan and cook for 45 seconds-1 min on each side until puffed up with some charring in spots. Repeat with the remaining dough and serve one flatbread on each plate.

STEP 6

Heat the remaining 1 tbsp oil in the pan over a low heat and fry the eggs to your liking. Season. Spread the remaining yogurt over the flatbreads and top with the broccoli and a fried egg. Spoon over a little more harissa, if you like, and grind over some black pepper to taste.

Method 2

Ingredients for Harissa Broccoli:

- 1 large head of broccoli, cut into florets

- 2 tablespoons olive oil

- 2 tablespoons harissa paste

- Salt and pepper to taste

Ingredients for Flatbreads:

- 2 cups of all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 3/4 cup water

- 2 tablespoons olive oil

Instructions:

For the Harissa Broccoli:

1. Preheat your oven to 400°F (200°C).

2. In a bowl, mix together the olive oil and harissa paste.

3. Toss the broccoli florets in the harissa and oil mixture until they are well coated.

4. Place the broccoli on a baking sheet in a single layer and season with salt and pepper.

5. Roast in the oven for 20-25 minutes, or until the broccoli is tender and slightly charred.

For the Flatbreads:

1. In a large mixing bowl, combine the flour, baking powder, and salt.

2. Slowly add in the water and olive oil, mixing until a dough forms.

3. Knead the dough for a few minutes until it becomes smooth.

4. Divide the dough into 6 equal portions and roll each portion into a ball.

5. Roll out each ball of dough into a flatbread shape.

6. Heat a skillet over medium-high heat and cook each flatbread for 2-3 minutes on each side, or until they are golden brown and cooked through.

Comments

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