What We Ate Wednesday-- Garlic Flatbread and Greek-ish Salad

Hello lovelies! Hasn't it been hot lately? We had our first rain in ages last night which has cooled things off considerably,  but before that it has been a right scorcher.

When it is hot I just want to eat light things with minimal cooking time. Our tiny kitchen gets baking afternoon sun through the window behind you and with the stove in front of you can make you feel like you are in a heat sandwich. 

This is a sort of redux of recipes I have posted before based on what we could get at the supermarket.   I have improved the way I make my flatbread so have been meaning to post this for ages. I used to make it with plain, unsweetened yogurt and water but found using buttermilk works just as well and you don't need to get yogurt in specially.  

This flatbread will change your life. It cooks up hot and puffy in 10 minutes under your grill (broiler to my US peeps) and is excellent with gluten free flour. 

Garlic Flatbread and Greek-ish Salad 

Let your salad be marinating while your bread bakes.

For the Greek-ish Salad

Mushroom feta
4 button mushrooms, diced small
2 TB lemon juice
2 TB apple cider vinegar
1.5 TB nutritional yeast flakes
1/4 tsp marmite(optional) Tesco yeast extract is GF
1/4 tsp garlic powder
1 tsp flaked sea salt
1 tsp oregano
Marinate mushroom while you get everything else ready.

For the Greek-ish Salad: 

1 red onion finely chopped, 1 punnet nice tomatoes--really red tomatoes like those on the vine ones, half a cucumber, juice of half a lemon, lots of pepper

Cook your onion in  a splash of water until soft. Remove from heat. Stir in the rest of the ingredients and top with the feta mushrooms and their sauce. Keep marinading as you make the bread.

For the bread: 

Move your oven rack to the top position. Set your oven to grill/broil and set temperature to 220C/425F. Line a roasting tin with parchment paper (I use a reusable silicone mat)

200 g (1 3/4 cup) flour-- gluten free flour works great

3 tsp baking powder (not baking soda)

3/4tsp xanthan gum (only of you are using GF flour) 

1/2 tsp salt

2 TB nutritional yeast flakes 

1 TB apple cider vinegar

1 cup non dairy milk (I find soya milk makes the best buttermilk--but use whatever milk you have)

1 TB vegan butter

4 cloves garlic crushed or finely chopped

 1. Make your buttermilk. Add the 1 TB vinegar to a measuring cup and then top up to make 1 cup with the milk. Set aside and let it curdle. The milk will go all chunky--it is supposed to. it will give your bread a sourdough tang. 

2. On the hob, melt your vegan butter and garlic and set aside.

3. Sift all your dry ingredients into a bowl. Add the buttermilk and stir to combine. It will be quite wet.Using wet fingers divide the dough into 4 pieces and flatten (keep wetting your hands) into saucer shapes. Use a pastry brush to brush all that lovely garlic butter on top and put under the grill/broiler for 5 minutes. Carefully flip and cook for 5 more minutes--the results will be a golden brown delicious flatbread, perfect for dipping into hummus.