CRISPY PIZZA-FLATBREADS WITH CHOPPED TOMATO SALAD

Makes 18—20 flatbreads
Preparation time: 15 min
Proving time: 30 min
Baking time: 10—12 min

These flatbreads are ideal to serve as part of a festive table or to nibble on before the main meal. The chopped salad is ideal to top it with. OR you can serve it with olive cream cheese, hummus, olive oil, dukkah and sea-salt flakes.

FLATBREADS

5 X 250 ml (5 c) white bread flour
5 ml (1 t) sugar
10 ml (2 t) salt
1 sachet (10 g) instant yeast
500 ml (2 c) luke-warm Carmién Green rooibos tea, made with 2 tea bags
Olive oil
Maize meal for dusting
EXTRAS
Chopped herbs
Poppy seed, sesame seed
Mozzarella cheese
TO SERVE
Cream cheese with black olives mixed in
Tomato salsa (see recipe)

Preheat the oven to 230°C. Place a few baking sheets upside down in the oven to heat up.
1 FLATBREAD Mix together the flour, sugar, salt and instant yeast in the bowl of a food processor. Process slowly to mix all the dry ingredients, keep the engine working, then slowly add the rooibos tea through the spout of the machine and process for about 7—10 minutes until a soft, slightly sticky dough is formed which is clinging onto the blade of the food processor.
2 Remove from the food processor, form in a ball, smear with olive oil, cover and let rise until double in size.
3 Divide the dough in 8—20 pieces, then roll out super thin on a floured surface.
4 Sprinkle the heated baking sheets with some mealie-meal and arrange the flatbreads on top (there is no need to rise the bread again.) Place the baking sheets as close as possible to the bottom element and bake 7 minutes till done and with some brown speckles on top.

EXTRAS: Add some chopped herbs like parsley or oreganum to the dough OR add a handful of seeds.
Sprinkle the bread with some mozzarella cheese just after it is baked and place under the grill until the cheese is melted. Serve luke-warm.

CHOPPED TOMATO SALAD

VINAIGRETTE
45—60 ml (3—4 T) sundried tomatoes, finely chopped
180 ml (3/4 c) Carmien honeybush, hoodia & rooibos tea (2—3 bags)
1 ml (¼ t) each cumin, paprika and chilli powder
juice and grated rind of 1 lemon
60—80 ml (1/4—1/3 c) olive oil
Salt and pepper to taste
SALSA
1 kg cherry tomatoes, rinsed, and cut into pieces
½ each red and brown onion, chopped
1 red pepper, seeded and diced
30 g mixed chopped basil and/or coriander
60 g chopped pistachio nuts or toasted pumpkin seeds

1 VINAIGRETTE Soak the sundried tomatoes in the warm rooibos tea till soft. Process together with rest of the ingredients in a food processor till smooth. Also add any left-over tea.
2 SALAD Mix the vegetables and herbs in a large dish.
3 Mix in some of the vinaigrette and spoon into a bowl. Sprinkle the nuts on top just before serving.
4 Serve with the flatbreads and leftover vinaigrette.
njummies!

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Carmen Niehaus, Food Editor, Huisgenoot & YOU