19A Acton Park Estate, London W3 7QE, UK

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.

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