Atlantic Sea Salad Flatbreads with Tofu Tahini Dip

Simple flatbreads flavoured with sea salad, serve with a dip as an appetiser, or serve with a main.

Makes 8 flatbreads and a cup of dip

Ingredients

For the flatbreads

• 150g Plain White Flour
• 2 tsp Baking Powder
• 1 tsp Sea Salt
• 150g Soy Yoghurt
• 1 tbsp Clearspring Atlantic Sea Salad

For the dip

• ½ block (150g) Clearspring Silken Tofu
• 2 tbs Tahini
• 1 tbs Clearspring Extra Virgin Olive Oil
• 1tsp Lemon Juice (or Rice Vinegar)
• 1 tsp Clearspring Atlantic Sea Salad 

Method

For the flatbreads

1. Place the dry ingredients into a bowl and mix well.
2. Mix the yoghurt and the sea salad together the add to the flour and mix to form a rough dough.
3. Turn out onto a floured surface and knead until smooth. Divide into eight. Shape into balls then roll out into circular flatbreads.
4. Cook the flat breads for a few minutes each side in a dry frying pan on a medium / low heat, turning once, until golden and slightly puffed.
5. Serve immediately.

For the dip

1. Place all the ingredients into a bowl and mix until smooth or in a blender. Fold the sea salad in the dip at the end. It will Keep in the fridge for 1 day.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.