Harissa Flatbreads
Want to go big for lunch? These flatbreads are where it’s at. Light and fluffy with a kick of chilli, they are the dream with eggs, chorizo and spring onions - packing a perfect punch for hungry lunchers.
They’re also one of the speediest breads to make - transforming from squidgy balls of dough to light and fluffy flatbreads in under 10 mins.
I like to roll them out nice and thin to get them puffed up in the pan, always over-cooking slightly to get that charred finish.
INGREDIENTS (Serves 4):
Flatbreads:
1 onion, diced
3 cloves garlic, finely chopped
1 tsp paprika
1 tbsp rose harissa
1 tbsp chilli jam
Dash of Maple Syrup
Dollop of creme fraiche
200g white flour
100g spelt flour
250g Greek Yoghurt
30g nigella seeds
12g salt
Salt & pepper to season
For the eggs:
100g chorizo, diced
bunch of spring onions, finely chopped
4 eggs
1 avocado -sliced
Chive Microgreens to serve
METHOD:
Sweat out the onions and garlic in a pan with some olive oil and seasoning. Add the harissa and smokey paprika and stir fry for another 2 minutes. Remove from the heat and add the chilli jam and nigella seeds.
Put the onion mix into a food processor and add the maple syrup and creme fraiche. Blitz to a paste.
In a bowl combine the flours and yoghurt and tip in the blitzed onion paste. Season and combine until no dry bits of flour remain. Tip out onto a floured surface and knead until the dough starts to feel a little elastic (2 minutes) Return to the bowl and cover with a tea towel.
Tip the dough out onto a floured surface and roll into thin flatbreads - around 0.5cm thick. Don’t worry too much about the shape - rustic is what we’re aiming for.
Get the pan back on the heat and tip in some olive oil. Fry the flatbreads one at a time until puffed up with a lovely orangey-gold hue. Drop some chilli flakes into the pan if you’re chasing extra spice. Place on a warm plate when cooked. (You can heat the oven and transfer the flatbreads whilst you make the eggs if you like).
To make the eggs - get the pan back on the heat and add the chorizo, pan frying for a few minutes to release those lovely oils. Add the spring onions and stir to combine, then drop in the eggs - one at a time in four corners of the pan. Season, turn the heat down and let everything bubble away.
Plate up the flatbreads. Spread over a layer of Greek Yoghurt, then top with the chorizo eggs, finishing with some avocado and chives microgreens.
