Harissa Flatbread
Jacqui Plozza
Cook Time 30 minutes
Servings 4
Ingredients
1½ cups (225g) self-raising flour, plus extra for dusting
1 tsp baking powder
1 cup plain yoghurt
2 tbsp extra virgin olive oil
1 tbsp harissa
1 tbsp nigella seeds
Grated parmesan, to garnish
Method
Combine harissa and half the oil together with a pinch of salt.
Place the flour, salt and baking powder in a bowl. Make a well in the centre and add the yoghurt and remaining extra virgin olive oil. Incorporate into the flour until a smooth dough forms. Divide into 4 and press out into 15cm rounds. Generously brush the harissa and oil mixture onto dough and then season with salt and sprinkle nigella seeds over.
Heat a non-stick grill pan over high heat. Add bread and cook, oiled side first, for 2 minutes or until golden.
Flip, reduce heat to medium-low and cook for a further 3 minutes or until cooked through.
Remove and grate cheese over.