Spring Onion and Pea Flatbreads with Sesame Yoghurt

• 180gfrozen peas, defrosted
• 6spring onions, finely sliced
• 350gplain flour, plus a little for rolling
• 1 tspfine salt
• 120mlwarm water, plus a little more if needed
• 2 tbspolive oil
• 250gGreek yoghurt
• 40gtahini
• 1 tbsprice vinegar
• 1 tsptoasted sesame oil
• 20gsesame seeds
• chilli crisp, for the adults (optional)

Method

1. 1Put the defrosted peas in a large bowl. Mash about three quarters with a fork, leaving the rest whole for little sweet bursts in the bread.
2. 2Add the sliced spring onions, flour and salt, then gradually add the warm water just until the dough comes together. Mix into a shaggy dough, then knead for 4 minutes until smooth enough to hold together without sticking heavily. Cover and leave for 30 minutes until the dough feels relaxed and springs back slowly when pressed.
3. 3Meanwhile, toast the sesame seeds in a large dry frying pan for 2 minutes until fragrant and lightly golden. Tip into a small bowl, then stir half into the Greek yoghurt with the tahini, rice vinegar and sesame oil until smooth. Set aside.
4. 4Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each into a roughly 18cm round, keeping the peas tucked into the dough rather than falling out at the edges.
5. 5Wipe out the frying pan and brush with a little of the olive oil, using the rest between batches over a medium-high heat. Cook the flatbreads in batches for 2 minutes on each side until puffed in places, speckled with deep golden patches and cooked through. Stack them in a clean tea towel to keep soft.
6. 6Serve the hot flatbreads with the sesame yoghurt for dipping. Scatter over the remaining sesame seeds and put chilli crisp on the table for adults.

Per serving

kcal

582

protein

19.9g

fibre

6.7g

carbs

79.7g

fat

20.4g