Summer’s finally here, which means lunches, dinners and picnics with friends and family! So, today HUONE Kamppi’s chef Colin shares a recipe for a refreshing sauce or dip, tzatziki and perfect flatbread to go with. They are so easy to make and fresh. Here we go!
(Recipes and descriptions supplied by Colin Keegan)
You will need
Tzatziki
- 500-gram Turkish Yoghurt
- 1 Whole Cucumber
- 2 Cloves of Garlic, Finely Chopped
- Lemon
- Fresh Mint
Flatbreads
- 350gr Greek or Natural Yoghurt
- 350gr All Purpose Flour
- 1 Teaspoon of Baking Powder
* Servies 6 (or 3 hungry peeps)
How it’s done
Let’s get started on the flatbreads first.
- Get all of the ingredients into a big bowl and mix together using a spatula, spoon or whatever you have handy.
- When it starts to come together, tip out onto a floured surface, and knead with your hands for about a minute. The purpose of this is just to combine everything together well, we don’t need to develop the gluten like a normal bread recipe, so it’s really quick.
- Place the dough ball into a flour-dusted bowl, cover with a plate and leave aside until needed.
- Rest the dough
While the dough is resting…
It’s time to make our Tzatziki!
- Using a coarse grater (a simple box grater is perfect), grate the cucumber into a bowl and sprinkle with a pinch of salt, this draws the moisture out of the cucumber.
- In a separate bowl, add the yoghurt, minced garlic, chopped fresh mint and 1/2 of the lemon juice (save the rest for the end) and mix together.
- With clean hands, take the grated cucumber and squeeze out the excess moisture, then add the cucumber into the yoghurt.
- Stir together well, and season with salt and pepper, adding more lemon juice if you fancy.
Now, all we have to do is cook our flatbreads!
- Tip the dough ball onto a floured surface, and start cutting off pieces roughly 60 grams, or the size of a golf ball, we should end up with around 12.
- Using a rolling pin (or a wine bottle, it is summer after all), flatten the balls into rounds roughly 12cm wide. They don’t need to be perfect discs, we want them rustic!
- They can be cooked on a pan, or out on the grill. Just get the surface up to high heat and toss the flatbreads on, cooking for just a minute or two on both sides until puffed up and a nice brown slightly charred colour.
Now, stick on some good music, fill your glass up and enjoy!
(Colin is from Ireland, and his food at HUONE is known for blending North African, Mediterranean and Middle Eastern cuisine (also for his cooking music🎶 ). His food is always fresh but nourishing, as he takes advantage of the boom of fresh produce in Finland🕺🏻 Say hi next time around at HUONE Kamppi!)