Flatbread with Sardines - James Martin Chef

Ingredients

• 325g self-rising flour, plus extra for dusting.
• 125ml warm water
• 60ml plain yoghurt
• Pinch of salt
• 1 tbsp vegetable oil
• 400g tinned tomatoes
• 1 tsp Rase el Hanout
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp sumac
• 1 shallot, diced
• 2 cloves garlic, grated
• 2 tbs pomegranate molasses
• 8 sardines, butterflied
• Olive oil, to finish
• Thick Greek yoghurt
• Few sprigs coriander, chopped
• Toasted pine nuts
• Pre-heat a pizza oven to hot and pre-heat the BBQ until the coals turn white.
• Fry the onion and garlic in a pan in vegetable oil for a few minutes. Add the tomatoes and spices and cook for 2 to 3 minutes.
• Mix all the ingredients together for the bread then tip on to a clean work surface and knead for 2 minutes. The dough should be sticky. Roughly roll out the dough to a 20cm oval shape.
• Carefully transfer the flatbread to large baking tray, top with the tomato mix and place the butterflied sardines on top. Drizzle olive oil on top and bake in the pizza oven for 8 minutes.
• Finish with spoons of yoghurt and sprinkle over the chopped coriander and pinenuts.