Flatbreads with artichoke and lemon dip – Food & Home Magazine
Flatbreads with artichoke and lemon dip offer a delicious alternative to boring melba toast, perfect for lunch or snacks. Enjoy!
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Serving platter
Ingredients
- 420g (3½ cups) cake flour, sifted
- 5ml (1 tsp) Maldon salt
- 22,5ml (1½ tbsp) dried instant yeast
- 60ml (¼ cup) olive oil, plus extra for brushing
- 190ml warm water
- <h3>Artichoke and lemon dip</h3>
- 2 x 400g tins whole artichokes, drained
- juice and zest of 1 lemon
- 90ml mayonnaise
- salt
- freshly ground black pepper
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