QUICK, cheap and delicious, flatbread ticks all the boxes for a trusty midweek meal.
It is also a great way of using up leftovers or for getting creative with ingredients lying around in your fridge.
From how to make your own bread to what to put in it, here are some recipes to try.
DIY FLATBREAD: It’s incredibly easy to make your own.
Create a dough from natural yoghurt and self-raising flour in equal quantities, then fry with a little oil on a high heat for a couple of minutes on both sides.
They are also readily available in shops. Get two large flatbreads for £1.20 at Tesco or six folded flatbreads for the same price.
CHICKEN SHAWARMA: This Middle East-inspired dish is an instant crowd pleaser.
Marinate chicken thigh fillets with a teaspoon each of sumac, lemon juice and crushed garlic and half a teaspoon of chilli flakes.
Grill the chicken on a high heat for 12 minutes until cooked with no pink showing.
Cut into bite-sized pieces when cooled. Separately, mix yoghurt, mint, a pinch of sumac and a squeeze of lemon.
Spread the yoghurt mixture on to the flatbread and top with the chicken, plus lettuce and cucumber. (Recipe adapted from realfood.tesco.com/recipe.)
LAMB AND SESAME: You ideally need cooked shredded lamb for this recipe so it’s a great one to save for Easter leftovers or after you’ve had a roast.
Fry peppers and onions until softened with cumin seeds, cinnamon, paprika and garlic.
Add two tablespoons of tomato purée and 50ml of water, cooking for another couple of minutes until the water has reduced.
Spread the mixture over your flatbread and grill for around five minutes. Finish by drizzling with tahini and a little yoghurt.
You could add parsley and pomegranate seeds. (Recipe adapted from realfood.tesco.com/recipe.)
PIZZA: Using flatbreads as a spin on homemade pizza is much easier than creating your own base.
Stick with a traditional tomato sauce base or use up leftover Bolognese.
Top with mozzarella, red onion and tomatoes then grill for 12 minutes until cheese melts.
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