This is a quick and easy way to serve canapés, and also makes a great sharing lunch with a bowl of salad. The technique works with just about any flavour, so mix things up with your favourite fresh herbs and spices!
For the base:
- 500g self-raising flour
- 300ml tepid water
- ½ tsp salt
For the topping:
- 2 packets of RR. Spink & Sons Hot Smoked Trout
- 1 tbsp of sumac
- 1 tbsp cumin seeds
- 1tbsp sesame seeds
- ½ tsp Maldon salt
- 1 small bunch of coriander, chopped
- 100g Greek yogurt or labneh
In a large mixing bowl, make the flatbread dough by mixing the flour, water and salt until combined.
You should have a firm dough that leaves the side of the bowl.
Knead the dough for 5 minutes until smooth.
Leave to rest for ten minutes.
Pre-heat the oven to 250C. After 10 minutes, roll the bread out on a floured surface until about 40cm by 30cm.
Place the bread onto a non-stick baking tray and spread the yogurt in a thin layer over the whole of the flatbread.
Flake the hot smoked trout into small pieces and sprinkle over the whole loaf. Next evenly sprinkle over the cumin, sumac and salt.
Place the bread on the lowest shelf of the oven and bake for 5-7 minutes.
Take out the oven and sprinkle over the coriander. Place the bread onto a clean chopping board and cut the bread into even squares. A pizza cutter is great for this.
For a great sharing or party buffet dish, serve on chopping boards.