Project Description

I’ve created another recipe in collaboration with @ozharvest

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Silvia Colloca




Easy / Beginner


Perfection Fresh


55 mins

25 mins

80 mins

Full Recipe in Details

Easy flatbread with pickled cucumber
  • Cuisine: Italian

  • Prep Time: 55 mins

  • Bake Time: 25 mins

  • Total Time: 80 mins

INGREDIENTS (Pickled Cucumber)
  • 1 packet of baby cucumber sliced lengthways to 3mm thick

  • 1 cup of red wine vinegar

  • 1/4 cup of caster sugar

  • 1 tablespoon of dukkah

INGREDIENTS (Baked Tomatoes)
  • 500g of mixed tomatoes

  • 2 tablespoons of extra virgin olive oil

  • 2 tablespoons of balsamic vinegar

  • 5 garlic cloves

  • Chilli flakes

  • Salt, for seasoning

  • Pepper, for seasoning

  • 300g of self-raising flour

  • 225mL of cream

  • Basil, finely chopped

  • Start by making the pickled cucumber. In a pot, heat up the vinegar and water. Add sugar and stir to dissolve.

  • Add the dukkah and cucumber. Turn off the heat.

  • Allow to pickle for at least 45 minutes.

  • While the cucumbers are pickling, preheat the oven to 200°C.

  • In a large bowl, toss tomatoes with olive oil, balsamic vinegar, crushed garlic, chilli flakes, salt, pepper and basil leaves.

  • Pour into a oven dish and bake for 25 minutes.

  • Next, prepare the flatbread. In a large bowl, mix self-raising flour, cream, salt and chopped herbs.

  • Knead the dough till soft. Cover with a damp cloth and allow to rest for 10 minutes.

  • Heat a non-stick pan and divide the dough into 2 pieces. Roll them to 1/2cm thickness and place into the hot pan. If sufficiently heated, no oil is needed.

  • Cook for two minutes and flip, cooking for a further 90 seconds.

  • Cut the flatbread into wedges, serving with the roasted tomatoes, pickled cucumber, ham and prosciutto.


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