Mint & Lemon Cream Flatbread
A simple & stunning appetizer
A simple & stunning appetizer
If you make this, tag @forliving.co on Instagram— would love to see!
It may seem like there are many steps involved here, but I promise it only takes about 30 minutes for this flatbread to come together. It’s a gorgeous appetizer that tastes so fresh and looks so inviting— eat it like a tiny piece of pizza and serve with crudités, spritzes and a big salad for a simple summer dinner with friends.
Ingredients:
For the flatbread
3 & 1/4 cups all purpose flour, plus more if needed and for work surface
2 tsp baking powder
1 tsp kosher salt
3 Tbsp olive oil
1 cup cold water
4 Tbsp grapeseed oil
For the lemon cream
1/2 cup heavy cream
1 garlic clove, grated
Pinch of chili flakes or Aleppo pepper
2-3 Tbsp freshly squeezed lemon juice
1 tsp wildflower or local honey
2 Tbsp good olive oil
Zest of 1/2 of a large lemon
Kosher salt and freshly ground black pepper
For serving
Pistachio dukkah or finely chopped pistachios, or other nuts if you’d like
2 Tbsp finely chopped chives
1 Tbsp finely chopped mint
Edible flower petals, for garnish
Flaky salt
Hot honey, optional
Directions:
For the flatbread
To a large mixing bowl, add the flour, baking powder, and salt. Stir to combine, then add the water and olive oil, stirring until a soft dough forms. The dough should be moist, but not sticky. Add a touch more flour or water if you need it!
Cover the bowl with a damp towel and rest for ten minutes.
Add a pinch of flour to your cutting board and flatten the dough with a rolling pin (or your hands) and divide the dough into six equal pieces, and roll into balls.
Flatten each dough ball with the rolling pin until they’re about 1/4 inch thick: you want them to stretch to the sides of a 9” cast iron pan, leaving just a little bit of room around the edges.
Add 2 Tbsp. grapeseed oil to the cast iron and heat over medium-high until nearly smoking, and add one dough disk at a time: they’ll need about 3 minutes per side: remove once they’ve developed nicely charred bubbles on each side.
After each flatbread, add more oil when needed and let it heat through for a minute before adding the next bit of dough to the pan.
Add each flatbread to a cooling rack and let them rest while you make the lemon cream.
For the lemon cream
To a medium mixing bowl, add the heavy cream, lemon zest, grated garlic, kosher salt and freshly ground black pepper, and whisk until it begins to thicken slightly. Continue whisking until it’s light and fluffy, but still more of a sauce than a whipped cream. Add the lemon juice, honey, and pinch of chili flakes. Whisk again to combine, and taste to see if you’d like more salt or lemon juice.
Place in the fridge until you’re ready to use it: you can make this a few hours in advance and the flavors will develop nicely, but it’s nearly as good when done last minute.
To serve
Top the flatbread with the lemon cream, a pinch of flaky salt, the pistachio dukkah or other chopped nuts, the chopped chives and mint, edible flower petals, and another round of freshly ground black pepper.
If you’d like, add a drizzle of hot honey, a spicy or herb-infused olive oil!
Slice into wedges and enjoy :-)
