Alfresco Yoghurt Flatbread with Bicolor Mustard Cress

Ingredients for 4 flatbreads

• 2 punnets Bicolor Mustard Cress
• 150 gr yoghurt
• 150 gr self-rising flour
• ½ teaspoon baking powder
• 4 tablespoons diced tomato
• 2 tablespoons finely chopped chilis
• 30 gr melted butter
• Olive oil
• 4 tablespoons crème fraiche
• About 30 pieces kalamata olives
• 150 gr roasted cherry tomatoes – red and yellow
• Freshly ground black pepper

Method

• In a mixing bowl, combine the self-rising flour and baking powder.
• Add the yogurt to the mix with the freshly cut Bicolor Mustard Cress and mix until it forms a dough, and leave to rest for a minimum of one hour.  
• Cut the dough into four portions and form four little sizes pizza of about 2 millimeter thick.
• Cook each flatbread on a hot grill on both sides and brush with melted butter.
• Lay out the freshly made flatbread on a plate.
• Add to each flatbread the crème fraiche, chopped chili, kalamata chilis, roasted cherry tomatoes, a drizzle of olive oil and ground black pepper and serve with freshly cut Bicolor Mustard Cress.

Recipe: Franck Pontais