Yoghurt flatbreads make a weekly appearance in our kitchen, because they are so effortless and versatile. If I have forgotten to pick up a loaf, I will often panic-make them for breakfast or packed lunches. While they are great on the side of stews, soups and curries (or on the barbecue, if that’s the way the weather is going), I’ve made them the hero in this elegant but easy brunch/lunch-style setup. You can make one flatbread per person (as instructed), or you could make multiple mini ones that are almost like little herby pancakes. The dill-spiked cream cheese, however, is a must with smoked salmon.
Spring onion flatbreads with smoked salmon
Prep 5 min
Cook 30 min
Serves 4
250g cream cheese
2 dill pickles, finely chopped, plus 1 tbsp pickle brine
1 lemon
Sea salt and black pepper
250g self-raising flour
250g natural yoghurt
½ bunch spring onions, trimmed and finely sliced
1 small bunch dill, leaves picked and finely chopped
2 tbsp olive oil
150g smoked salmon
In a medium bowl, beat the cream cheese, chopped pickles and a tablespoon of the pickle brine. Finely grate in the lemon zest, squeeze in the juice of half the lemon, then season well and stir to combine.
In a larger bowl, mix the flour, yoghurt, most of the sliced spring onions and most of the dill. Season and mix again until you have a dough; add more flour, if need be. Divide the dough into four, then roll out each piece into a round, roughly 1cm-thick flatbread. Rub each one with a half-tablespoon of olive oil.
Put a large frying pan (or griddle pan, if you have one) on a medium-high heat, then, one by one, cook the flatbreads for about two minutes on each side, until fluffy, cooked through and charred in places. Wrap the cooked breads in a clean tea towel while you repeat with the remaining dough.
Serve the flatbreads topped with the pickle-spiked cream cheese and smoked salmon, and garnish with the remaining spring onions and dill.
