Boy’s Night In
Served with an ice cold beer, these flatbreads are perfect and simply delicious for your weekly boy’s night in.
Flatbreads are really easy to make with no ‘’nitty gritty’’ and can be made in advance and even frozen for your next rugby match.
Harissa can be bought from your supermarket or if you want to impress – follow the easy recipe below
For a twist: Use flatbreads instead of bread the next time you make your famous ‘’braai broodjies’’. Spread with basil pesto, thinly sliced tomato and mozzarella cheese and braai over medium heat.
2 red peppers, roasted
2 tablespoons fresh coriander
1 teaspoon cumin seeds
1 red onion
2 garlic cloves
1 teaspoon red chilies, chopped with seeds
Blend all ingredients together and add olive oil until you get the consistency you desire. Add more chilies if you want an extra kick.
Add Harissa to chicken sosaties and marinate for a few hours before braai time. Harissa is also great to add to mayo for chicken sarmies
350g Self raising flour
1 teaspoon Baking powder
350g Yogurt (any type, depending if you are on a diet or not )
Mix all ingredients together. Leave to rest for 30 minutes and make into smaller balls. Roll out with a rolling pin into thin pieces of bread. Preheat chargrill pan, drizzle with oil and fry flatbreads for 5 minutes on each side.
Sprinkle with salt and pepper. Add chopped garlic if you don’t mind the passion killer.
The yogurt gives it a lovely sour taste and adding lemon zest makes it even more zingy.
Pulled Lamb Flatbread method:
Spread the flatbreads with harissa paste and top it with pulled lamb. Mix yogurt with a dash of lemon juice and zest and drizzle over lamb. Drain chickpeas and fry in a little bit of olive oil and finish your flatbread off with thinly sliced red onion and a big handful of the freshest coriander you can find!
Easy, simple and delicious. What more do you want…except an ice cold beer
Boys night. SORTED