Low FODMAP Homemade flatbreads with dips Low FODMAP Recipe Homemade flatbreads with dips

Ingredients


For the flatbreads

115g/4oz gluten free self-raising flour

200g/7oz gluten free plain flour, plus extra for dusting

2 tbsp olive oil

1 tsp salt

splash water

For the feta dip

100g/3½oz feta

3 tbsp olive oil

small handful fresh basil

small handful fresh coriander

salt and freshly ground black pepper

For the eggplant dip

2 tbsp olive oil

½ eggplant, chopped

1 tbsp garlic infused oil

salt and freshly ground black pepper

For the roasted tomatoes

1 fresh vine tomato, quartered

dash olive oil

salt and freshly ground black pepper

1 sprig fresh thyme, leaves only

Preparation method

Preheat the oven to 180C/350F/Gas 4.

For the flatbreads, sift the gluten free self-raising flour and gluten free plain flour into a large bowl. Add the olive oil and salt, then gradually add a little water, stirring constantly, until the mixture comes together as a dough.

Knead the dough for a few minutes, then divide into four equal-sized pieces and roll into balls. Flatten out the balls on a floured surface and brush with olive oil.

Heat a griddle pan until smoking hot and add the flatbreads one at a time to griddle on both sides and slightly crisp.

For the feta dip, place the feta, olive oil, basil and coriander into a food processor and blend until almost smooth and then spoon into a small dish. Season, to taste, with salt and freshly ground black pepper.

For the eggplant dip, heat the olive oil in a frying pan. Add the eggplant and fry, turning once, until golden-brown on all sides.  Transfer the eggplant and garlic oil to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper and spoon into a small bowl.

For the roasted tomatoes, place the halved tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Sprinkle with the thyme leaves and place into the oven to roast for 10-12 minutes.

To serve, place the flatbreads onto a serving plate and serve with the feta dip, eggplant dip and roasted tomatoes in bowls alongside.

*Flatbreads shown with spiced pumpkin dip


Recipe adapted from: Good Food

IBS Sano
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