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20 • minutes
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4 • serves
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Salami, Tomato and Rosemary Flatbread

5/5 (2)


  • For the dough
  • tick3/4 cup plain yoghurt (we love Anchor)
  • tick1 cup Chantal Organics White Flour
  • tick2 Tbsp Chantal Naturals Baking Powder
  • tick¼ cup Chantal Organics Extra Virgin Olive Oil
  • tickA pinch of Chantal Naturals Sea Salt Fine
  • tickExtra flour for the board
  • tick100g butter
  • tick2-3 cloves garlic finely minced
  • For the topping
  • tick200g salami, sliced (we love Hellers)
  • tick250g mini tomatoes (we love Beekist)
  • tick2 sprigs rosemary, leaves roughly chopped
  • tickItalian burrata cheese or your favourite mozzarella
  • tickChantal Naturals Sea Salt Fine
  • tickPea shoots to garnish (we love Superb Herb)
  • tickChantal Organics Extra Virgin Olive Oil
  • tickWe cooked both the flatbread and the toppings on a Le Creuset signature 3-ply stainless steel non-stick frying pan.


  • Step 1.

    Mix the flour, baking powder and salt in a large bowl. Add the yogurt and olive oil. Bring the dough together with your hands to form a soft, but not sticky dough. You may need to add more flour or yoghurt to get the right consistency.

  • Step 2.

    Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 even sized balls. Roll the each dough ball out to a 20cm diameter circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.

  • Step 3.

    3. Heat a large non stick fry pan over medium heat. While the fry pan is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.

  • Step 4.

    Place one flat dough on the hot fry pan. Cook for 1-2 minutes. Spoon some garlic butter all over the top. Allow the bread to toast well and bubble up for about 2-3 minutes.

  • Step 5.

    Carefully turn over the flat bread and continue to cook for a further 2-3 minutes. Repeat until all flatbreads are cooked.

  • Step 6.

    Meanwhile, cook the salami slices with a drizzle of olive oil. Cook tomatoes in the same fry pan with rosemary, then break them lightly with a fork. Keep warm.

  • Step 7.

    Serve flatbread topped with tomato mixture, salami, rosemary, Burrata and pea shoots. Enjoy!

Chantal Organics Products used

White Flour
Extra Virgin Olive Oil

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