Harissa broccoli & flatbreads
Prep
10 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This is my go to weeknight dinner when I want something really quick but still feels special. I've been making these soft, pillowy flatbreads paired with roasted broccoli and harissa for about a year now, and honestly, it never gets old. The whole thing comes together in just thirty minutes, which means you can have dinner on the table faster than ordering takeaway. What I love most is that broccoli is absolutely packed with vitamins and fiber, so you're getting something genuinely good for you alongside food that tastes indulgent. The flatbread dough is embarrassingly simple too, requiring just three ingredients you probably already have in your kitchen. It's become my favorite way to impress people without actually breaking a sweat in the kitchen.
Ella x
Ingredients
- 90 gself-raising flour plus extra for dusting
- 8 tbspthick natural yogurt(such as Greek-style)
- 2 tbspolive oil or rapeseed oil
- 200 glong-stemmed or regular broccoli cut into florets if regular
- 1 tbspharissa plus extra to serve(optional)
- 12 eggs
Detail level
Instructions
- 1
Weigh the flour into a bowl and add half the yogurt and a large pinch of salt. Mix to form a wet dough. Cover with a tea towel and leave to rest for 10 mins.
- 2
Meanwhile, heat ½ tbsp of the oil in a large non-stick frying pan over a medium-high heat and fry the broccoli for 3 mins, then pour in 70-100ml water and cook for 3-4 mins more until tender and slightly charred (the water helps the broccoli steam while it cooks).
- 3
Mix 1 tbsp of the oil with the harissa. Once the broccoli is cooked, remove from the heat and stir through the harissa oil, tossing to coat. Season. Transfer to a plate and cover to keep warm.
- 4
Cut the flatbread dough in half. Lightly dust the work surface with flour, then roll each half out into a roughly circular flatbread, about the size of the base of a medium frying pan (around 15cm).
- 5
Return the pan to a high heat (no need to wash it first). Lay a flatbread in the pan and cook for 45 seconds-1 min on each side until puffed up with some charring in spots. Repeat with the remaining dough and serve one flatbread on each plate.
- 6
Heat the remaining 1 tbsp oil in the pan over a low heat and fry the eggs to your liking. Season. Spread the remaining yogurt over the flatbreads and top with the broccoli and a fried egg. Spoon over a little more harissa, if you like, and grind over some black pepper to taste.
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