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- Grilled flatbreads with sweetcorn
Grilled flatbreads with sweetcorn
Nutrition facts per serving:
- Energy in kcal about 759
- Fat about 23g
- Carbohydrates about 109g
- Protein about 25g
This is needed
This is needed
for 4 people
Dough
- 3 sprigs rosemary, finely chopped
- 500 g light spelt flour
- 1.5 tsp salt
- 0.25 cube yeast (approx. 10 g), crumbled
- 3 dl water
- 1 tbsp olive oil
Shape
- a little spelt flour
- a little olive oil
Charcoal/gas/electric grill
- 4 cooked corn cobs
Finishing touches
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- 125 g cream cheese
- 2 tbsp olive oil
- 2 tbsp flat-leaf parsley, finely chopped
- 150 g plain greek yoghurt
- 0.5 tsp salt
- 1 tbsp lemon juice
- 0.5 tsp chilli flakes
- a little chilli flakes
And that's how it's done
And that's how it's done
Dough
Mix the flour, half of the rosemary, salt and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
On a lightly floured surface, divide the dough into 8 portions, shape into balls, flatten by hand, brush with a little oil.
Charcoal/gas/electric grill
Grill the corn cobs, with the lid down, over/on a medium heat (approx. 200 °C for approx. 15 mins. all over. Remove, grill the flatbreads, with the lid down, over a medium heat for approx. 3 mins. on each side.
Finishing touches
Combine the yoghurt, cream cheese, oil and lemon juice, season with salt. Using a knife, separate the sweetcorn from the cobs, mix with the chilli flakes and the rest of the rosemary. Spoon the yoghurt dressing over the flatbreads. Scatter with parsley and chilli flakes.
