Crispy za'atar chicken pilaf with pomegranate
Nestle crispy za’atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of colour, texture and flavour
Charred onion & whipped feta flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr rising
- Easy
- Makes 4 large or 6 small flatbreads
Skip to ingredients
- 300g strong white bread flourplus extra for dusting
- 7g sachet fast-action dried yeast
- 70ml olive oilplus extra for proving
- ½ tbsp extra virgin olive oil
- 3 brown onionscut into chunky wedges
- 5 thyme sprigsplus extra leaves to serve
- 2 tbsp honeyplus extra to serve
- 100g feta
- 50g thick Greek yogurt
- 1-2 tbsp rose harissa
Nutrition: Per serving (6)
- kcal408
- fat18g
- saturates5g
- carbs49g
- sugars10g
- fibre3g
- protein10g
- salt1.4g
Method
step 1
Combine the flour, 1 tsp salt and the yeast in a large bowl. Make a well in the centre, and tip in 150ml warm water and the olive oil. Mix until combined, then knead on a lightly floured surface for 10 mins. Tip into a lightly oiled bowl, cover and leave to rise for at least 1 hr, or until doubled in size.
step 2
Heat the oven to 200C/180C fan/gas 6. Heat the extra virgin olive oil in a frying pan over a high heat, and fry the onions for about 5 mins until beginning to char, stirring every so often. Tip the onions into a roasting tin with the thyme and honey. Roast for 15 mins until softened.
step 3
Crumble the feta into a bowl with the yogurt, then whisk until smooth and creamy.
step 4
Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll out each into a 1cm-thick circle on a lightly floured surface. Fry, one at a time, for 2 mins on each side until cooked through and lightly charred. Top with the feta yogurt, harissa, roasted onions, a bit of extra thyme and honey, and a pinch of sea salt.
