Quick Flatbreads with Masala Chickpeas
Preheat the oven to 200°C/400°F
Make your flatbreads. Combine the Arla Skyr yogurt and flour with a pinch of salt in a bowl to
form a soft dough. Cover with cling film or a clean tea towel and let it rest for 15 mins.
Meanwhile, make your crispy masala chickpeas. Drain your chickpeas and pop them into a baking tray, then drizzle with a small glug of extra virgin olive oil. Grate in one clove of garlic and sprinkle on the garam masala and fennel seeds, then season with salt and pepper. Toss to coat the chickpeas in the oil and spices.
Roast for 15 mins, or until crispy.
Roughly chop your spinach and coriander. Quarter your tomatoes.
Once your chickpeas are done, throw your spinach and coriander leaves into the baking tray and let them wilt in the residual heat. Add your tomatoes to the tray and give it a mix.
Back to your flatbreads. Knead the dough for a couple of minutes on your work surface. Divide the dough into 8 balls.
Lightly oil your workbench. Using a rolling pin, roll each piece of dough out into a 15cm circle.
Heat a non-stick frying pan to a high heat and cook the flatbreads for 30 seconds on either side until golden brown.
Whilst your flatbreads are cooking, get a medium-sized saucepan filled with water and on to boil. Gently lower your eggs into the boiling water and cook for 6 and a half mins. Dunk the boiled eggs iced water to stop them cooking, then peel, halve and set aside.
Brush your flatbreads with a clove of garlic and drizzle with olive oil.
Top your flatbreads with the spiced chickpea mixture and halved boiled eggs. Drizzle with your chilli oil and a dollop of Arla Skyr yogurt. Serve and enjoy.