This is really quick to make. I would recommend you enjoyed it as a light supper, or even as a Sunday brunch (as we did today). The recipe has few ingredients and because it lacks yeast, you don’t have to wait for the dough to rise. The only waiting time is 20 minutes in which you can grate your lemon and clean up your workspace a bit. Be free to make some changes. For example I didn’t have any leek available so I used spring onions. For the same reason I used cottage cheese. The result was a tasty flatbread with middle-eastern notes. Another way to eat this is served with any Indian or Lebanese rice dish.
Ingredients
- 1 leek, trimmed and halved lengthways
- 15g butter
- 3 tbsp olive oil
- 250g plain flour, plus extra for dusting
- Sea salt and freshly ground black pepper
To serve
- 200g ricotta cheese
- 1 thyme sprig leaves only
- Zest of 1/2 lemon
