Cook Anna Jones hits the sweet spot with this deliciously comforting vegetarian flatbread recipe, with sweet and sticky squash and crunchy pistachios. Taken from her new book One Pot, Pan, Planet
IMAGE: ISSY CROKER
There is a corner shop about 100 paces from my house but I still find myself making these when we run out of bread. They are pleasingly simple and work brilliantly in a frying pan or on a barbecue. Here I top them with a quick spiced squash. Courgettes would work in summer. You can use a vegan cheese instead of the feta or, if you’d rather not, add a squeeze of lemon over the flatbread to balance the acidity.
Sticky Squash & Pistachio Flatbreads
For the flatbreads
- 100 g plain flour plus extra for dusting
- ½ teaspoon baking powder
- 1 teaspoon cumin seeds
- 100 ml plain yoghurt of your choice plus extra to serve
For the filling
- olive oil
- 1 small or ½ medium red onion thinly sliced
- 250 g piece of butternut squash grated
- 1 teaspoon ras el hanout
- 50 g pistachios shelled
- a small bunch of coriander
- 1 teaspoon pomegranate molasses plus extra for drizzling
- 50 g feta or vegan feta-style cheese
- a pinch of urfa chilli flakes /pul biber optional
- the seeds of ½ a pomegranate
- Put all the flatbread ingredients into the bowl of a food processor with a good pinch of salt and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Put to one side to rise a little for 10-15 minutes. Don’t expect it to rise like normal dough, but it may puff up a bit.
- Heat a large frying pan over a medium heat. Once hot, add a little olive oil then the onion and a good pinch of salt, and cook for 3-4 minutes until beginning to brown. Add the grated squash and the ras el hanout and cook for a further 10 minutes until the squash is tender. If it gets dry, adding a splash of water will loosen things up. While the squash is cooking, roughly chop the pistachios and the coriander.
- Now roll out your flatbreads. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2-3mm thick.
- Once the squash is cooked, carefully taste a little, adding more salt if needed. Drizzle in the pomegranate molasses and stir around the pan, then tip the lot into a bowl.
- Put the frying pan back on the high heat, no need to clean it, and once it is nice and hot, cook each flatbread for 1-2 minutes on each side, turning it with tongs, until puffed up and golden in places.
- Once the flatbreads are cooked, spoon some yoghurt over each one, top with the squash and then the pistachios, coriander, crumbled feta, chilli (if using) and pomegranate seeds.
Recipe taken from One Pot, Pan, Planet: A Greener Way To Cook For You, Your Family and the Planet by Anna Jones. Photography by Issy Croker, published by Fourth Estate. RRP £26
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