Rise up in the kitchen with everyone’s favourite iso-activity: breadmaking. Food writer Libby Kimber has sourced this barbecue mushroom and haloumi flatbreads recipe.
Recipe by Miguel Maestre for Australian Mushrooms | australianmushrooms.com.au
Serves 8
- 500g self-raising flour, plus extra for dusting and kneading
- 500g Greek yoghurt
- Salt and pepper
- 6 stems fresh thyme (leaves only), plus extra for marinade
- 4 stems fresh rosemary (leaves only), plus extra for marinade
- Olive oil
- 2-3 flat mushrooms
- Small packet haloumi, sliced
- 4 garlic cloves, minced
- 100g grated mozzarella, to sprinkle
Put the flour in a big mixing bowl and make a well in the centre. In the same bowl, add all the yoghurt into the well. Mix together with your hands until the ingredients are combined to form a dough. (If the dough appears too dry, add more yoghurt. If it is too wet, add more flour.) Add a generous pinch of salt, some pepper, fresh thyme, rosemary and a splash of olive oil to the dough and mix again lightly with your hands.
Sprinkle your workbench with flour and place the dough on top and start to knead the ball of dough with your hands until it becomes a nice, smooth ball, being careful not to overwork it. Divide the dough into 8 equal portions and, using a rolling pin, roll the dough into flat, long elliptical circles – you want it thin, but not so thin that you can’t pick up the rolled out dough!
Leave the dough to rest for a couple of minutes on your floured workbench whilst you make the mushroom mix. Cut the flat mushrooms and the haloumi into thick slices. They should be roughly the same thickness (just under 1cm). Using a sharp knife, score the mushrooms slices on both sides, with shallow, diagonal lines that form a crisscross pattern, taking care not to cut through the mushroom.
Add the mushroom and haloumi slices to a bowl, with 2-3 tablespoons of olive oil, extra rosemary and thyme leaves and garlic. Mix well and let it marinate for a few minutes.
To cook your flatbreads, fire up your barbecue to a medium heat. Once hot and ready, brush one side of your flatbread with olive oil and grill this oil side down for 4 minutes (until you get grill marks on the underside of the flatbread). At the same time, cook your mushroom and haloumi mix on the other side of the barbecue for 4 minutes, turning halfway through. When one side of the flatbread is cooked, turn it over and sprinkle with grated mozzarella – the residual heat will start to melt it. Add the grilled mushroom and haloumi mix on top, alternating between mushroom and haloumi slices. Dress with fresh thyme leaves, and an extra drizzle of olive oil.
Remove carefully from the barbecue, slice, and serve on a board with hummus, pesto or baba ganoush.
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