Kale & Red Chilli Flatbreads with Ricotta Recipe

Ingredients

7g dried yeast
4 tbsp lukewarm water
500g strong white flour
A good pinch of sea salt, plus extra for topping
225ml cool water
2 tbsp olive oil, plus extra for kneading and glossing
2 large handfuls of kale, leaves roughly chopped
250g ricotta cheese
1 red chilli, thinly sliced (more or less, to taste)
1 lemon

Add Ingredients To Basket

Method

1. Tip the yeast into a large mixing bowl. Whisk in the warm water until frothy. Add the flour, salt and cool water.

2. Use your hands or a spoon to bring the dough together. Add the oil. Knead the dough for 5-10 mins, till smooth and stretchy. Add a little more oil as you knead, to keep it moist and prevent sticking.

3. Put the dough in a clean bowl. Cover with a plate, a lid or clingfilm. Set in a warm place for about 30 mins till it has doubled in size.

4. Heat your grill to high. Warm a large frying pan over high heat.

5. Roll out pinches of dough (about golf-ball size) on a floured surface. Roll them thin for crispy flatbreads or about 2cm thick for fluffier (more naan-style) flatbreads. Thicker flatbreads keep better.

6. Put the dough on the hot, dry pan. Drizzle a little oil on top, then add kale and ricotta. Dot slices of red chilli over the top. Finish with a grating of lemon zest, a squeeze of lemon juice, a drizzle of olive oil and a dusting of salt and pepper.

7. Once the bottoms are firm and look like they’ve been in a tandoor oven, remove the flatbreads from the pan and put them under the grill. Cook till just golden on top. Repeat with the remaining dough.

8. The dough will keep in the fridge for a week. It also freezes beautifully if you want to make it ahead of time or have any left over.