These are flavors we don't want to cover with oil. That's perfect for a recipe with so many summer vegetables. What I personally love about this oil is it has a neutral flavor that lets all the fresh ingredients stand out in this recipe. Looks like Grandma Marcella knew what she was doing because she used Mazola in everything. Mazola corn oil is heart-healthy and an all-purpose oil that works great in baking, cooking, grilling, sauteing, stir-fries, marinades, and dressings. This is good because my family would eat them every night if I let them. After a few changes to my usual recipe, I feel even better about serving these. Flatbreads have always been a favorite dish on my family's dinner table. I serve them with an Italian Green Salad to bring in more fresh vegetables. These flatbreads are a quick 30-minute meal. Drizzle again with olive oil and scatter with chopped coriander leaves and a little crushed chilli flakes.įlaevor is a recipe website focused on everyday cooking, mixing international flavours using herbs, spices, sauces and marinades.Ĭlassic recipes are given a modern twist along with the development of new exciting flavour combinations.įlaevor also features a herb, spice and ingredient directory along with ‘how-to’ cooking instructions and techniques.So with my bottle of Mazola Corn Oil and some inspiration from Grandma Marcella, I decided to change up my Chicken Garlic Caprese Flatbread recipe by swapping out a few ingredients to make it lighter and really highlight those fresh ingredients. Remove flatbread from the oven and finish with a squeeze of lemon.Crack egg into the middle, scatter with sliced spring onion, season flatbread, including egg with sea salt flakes and return to the oven for 5 – 7 minutes or until white of the egg is set. Scatter over za’atar, feta and chopped sundried tomatoes. Remove from the oven and spread flatbread evenly with cream cheese. Bake for 10 – 12 minutes or until golden brown.
Transfer to a baking tray and drizzle with olive oil.
Roll dough out as thin as possible without tearing.
If the dough is too dry, add a little more yoghurt. Also note: Yoghurt consistency changes with each brand so if the dough is too wet, add a little more flour to make it nice and firm. Be careful not to over-knead otherwise dough will become too sticky to roll out. Place flour, yoghurt, salt and garlic powder in a bowl and knead into a smooth ball of dough.
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