This flatbread serving was an excellent appetiser for a Sunday brunch. I like working on one wholesome starter than many small nibbles.
Flatbreads were whole-wheat tortillas purchased from the super-market, it’s faster, convenient and gets crisp well enough to not miss the authentic thin crust.
The recipe is fairly simple and so are the ingredients…so I am not going to this is a typical ‘ingrédients & préparation’ style.
The base I used was of fresh homemade hummus, the recipe shared before can be seen via this link: https://indianbornconfusedgourmet.wordpress.com/2014/08/27/homemade-hummus-and-crispy-pita-bread/
Before layering the tortilla with hummus, spray for garlic olive oil on both sides.
Now top the hummus layer with peppers, olives, roasted pine nuts, caramelised onions, jalapeños.
Sprinkle some Greek seasoning, chilli flakes and some mozzarella cheese. Grill in a pre-heated conventional oven for 8-10 mins at 180 degree.C.
Once 80% done, top the flatbread with a few rocket and fresh basil leaves and dollop some feta cheese.
Grill for another 2 mins and server with a drizzle of chilli-garlic olive oil.
Which I usually pre-prepare and stock, to be used with different preparations.
Indian Born Confused Gourmet 