Atlantic Sea Salad Flatbreads with Tofu Tahini Dip


          
            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

For the dip

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.

Leave a comment (all fields required)