Chorizo And Honey Mini Flat Breads

Chorizo and Honey Mini Flat Breads
  • 4 servings
  • 45 minutes to prepare
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Ingredients

  • For The Garlic Butter:
  • 25g butter, melted
  • 1 garlic clove, crushed
  • For The Flatbreads:
  • 250g self-raising flour
  • 250g Greek yoghurt
  • 1tsp salt
  • Pinch of dried rosemary
  • 25g crumbled feta
  • 140g chorizo, diced
  • 1 red chilli, sliced
  • 25g honey

Instructions

Method

  1. To make the garlic butter, mix together the melted butter and crushed garlic and keep warm.
  2. To make the flat breads, mix the flour, yoghurt, salt and dried rosemary into a smooth dough.
  3. Divide the mix into 4 balls and roll out on a well-floured surface to the size of a large saucer. Cook in a dry nonstick griddle pan for about 2 minutes each side until the breads have charred but are soft. Place onto an oven tray and brush with the melted garlic butter.
  4. Top each flatbread with the crumbled feta and diced chorizo.
  5. Drizzle with honey and add a few slices of red chilli and bake in a hot oven at 200°c /180°c Fan / 392°F/Gas Mark 5 for 5 minutes.
  6. Serve with fresh salads.

Chef’s Tip:

Swap out the chorizo and replace with chunks of cooked beetroot for a vegetarian, meat free recipe and bake in the oven for the same amount of time.

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