Possum’s Recipe Book

Rosemary Flatbread with Chickpea and Parsley Dip and Roasted Vine Tomatoes

Serves 2

For the Flatbread
4 cups plain flour
1tsp baking powder
½ sea salt
1/3 cup butter – room temperature
½ cup lukewarm water
1tbsp rosemary – finely chopped
For the Chickpea and Parsley Dip
1 tin chickpeas – drained and rinsed
1 garlic clove – crushed
4tbsp olive oil
Lemon – juice
1 handful fresh parsley – finely chopped
Vine tomatoes - baked
For the Flatbread
Sift the flour, baking powder and salt into a large bowl.
Mix the butter and enough to make a firm dough.
Knead the dough on a lightly floured work service until smooth and elastic.
Return to the bowl and cover with a cloth and rest for 30minutes.
Divide the dough into pieces about the size of an egg.
Sprinkle with flour and roll into 3mm thick disks about 15cm in diameter.
Prick well with a folk.
Cook, one at a time, in a very hot griddle or cast-iron pan, without adding fat.
After 2-3 minutes, turn the flatbread and cook for 2-3minutes on the other side.
Stack the flatbreads on a plate and serve warm.
For the Chickpea and parsley Dip
Place the chickpeas, crushed garlic, olive oil, squeeze of juice and fresh parsley in
A bowl and blitz until smooth.

Serve the flatbread with dip and baked vine-tomatoes.

Cook's note: Cannelloni Beans are a great substitute if you don't have chickpeas.