Flatbreads

I think we have been eating too much meat recently – I ordered a big box from the Blackface Meat Company for the freezer and we seem to have been dipping into it a bit too much.  I am a big fan of the idea of many meals having meat as a condiment rather than the main ingredient – for example, a bit of chorizo in a spicy tomato sauce.  Anyway, today we had pure vegetarian (in fact in fact vegan).

A rich tomato base with various beans, olives and chilli served with couscous with pine nuts and sun dried tomatoes spiced with harissa.

I made some flatbreads which actually turned out really well – I made the dough in the bread maker as usual, but for some reason instead of baking them in the oven, I cooked them on the hob in a dry heavy frying pan.  They puffed up and were still soft, rather than being crispy on the outside the way the oven ones are.  I will make them like this in future.

I have to admit that the only reason this was actually “plant based” (why has this term suddenly crept into the language) was that I had left the kitchen by the time I realized that I had forgotten to put my customary dollop of yoghurt on it.