Sunday’s are my favourite day of the week. Long walks with the pooch followed by a cracking roast, a few cosy pub pints and a snooze on the sofa.
It’s also when I get to watch my number one chef crush, Simon Rimmer, do his thing on Sunday Brunch.
Last week he inspired me to make my own homemade flatbread recipe. He made a beautiful looking Butternut Squash Hummus with Almond Bread which got me not only salivating but straight on the Google…
Can I make flatbreads without yeast? I didn’t have any yeast in and I was feeling productive so I wanted to get prepping my dough.
Turns out, of course you can! I found this simple and scrumptious recipe from RecipeTin Eats that consisted of all the things I always have stashed in my kitchen cupboard.
But I wasn’t sure how to use the flatbreads in a recipe until I remembered a Gousto box meal we’d had last year – Blackened Cod Tacos.
The Blackened Cod Tacos from Gousto
They were amazing and something I’d kept meaning to recreate. So instead of using soft shell tacos, I thought I’d make the fish again with the homemade flatbread recipe.
And they turned out beautifully! With the Gousto box, you filled the taco with blackened cod, a lime salsa and spicy mayo. Instead, I made an avocado tartar sauce and used Tesco’s own pickled Red Slaw to beef out the flatbread.
Despite the bread, it was light and fresh but super filling. So if you’d like to give it a bash, here’s the recipe…
For the homemade flatbread recipe:
- 300g plain flour, extra for dusting
- 1/2 tsp salt
- 50g butter
- 185 ml milk
For the blackened cod:
- 2 fillets of fresh cod (or any other white fish)
- 1 tsp paprika
- 1 tsp all spice
For the avocado tartar sauce
- 1 avocado
- 85g of tartar sauce
- Squeeze of lime
- Pinch of salt
- Pinch of coriander
You’ll need around 30 minutes for the flatbread dough to rest. So make this first. The rest is easy peasy…
To start the homemade flatbread recipe, mix the milk and butter and heat in a microwave or in a pan until the butter is completely melted.
Then add in the flour and salt and mix. Dust your worktop with a sprinkling of flour and work the dough only for a few minutes – it doesn’t need much kneading.
Once you’ve got a lovely smooth and non-sticky dough, wrap in clingfilm and leave to rest in room temperature for 30 minutes.
When the dough is ready, cut into four pieces and roll into balls. Flatten each dough ball with a rolling pin and work into a 0.5cm thick circle.
Once you’re ready, heat a small amount of oil on a medium heat and cook your flatbread dough circles for around a minute on each side.
They may puff up but just flatten them down with a spatula. Each side should start to grow beautiful golden brown circles.
Done? Cracking. Onto the fish.
Mix together the paprika and all spice in a bowl and then coat each cod fillet in the powder.
(You can even prep this earlier and pop it in the fridge if you like!)
Heat a small amount of oil in a griddle pan on a high heat. Once hot, add in your coated fish pieces.
Approximately two minutes on each side is all the fish will need. The coating will make it look burnt, but it’s not! It’s blackened…
Whilst your waiting, pop your peeled and pipped avocado along with the tartar sauce into a blender and blitz until smooth. Add in the lime juice, salt and coriander, give it a final blitz and it’s ready.
I always use my Andrew James 3 in 1 Hand Blender. You can buy it on Amazon, see the link below – that’s an affiliate link by the way. That means I might earn a small commission for every purchase.
(You can also prep this earlier if you’re super organised.)
Place your flatbread on a plate, a lashing of avocado tartar sauce, a good lump of Tesco’s Red Slaw and flake half of the blackened cod on to the top.
This recipe makes four flatbreads wraps, two per person. Or you could serve it up with a Moroccan summer salad or rice and just have one each.
The flatbreads will keep for a couple of days, as will the avocado tartar sauce.
Like it? We did!
I’d love to know your thoughts if you gave this a go! Next time I think I’ll flavour my homemade flatbread recipe – but with what?
Send me your ideas, drop me a tweet @properscrummy!
Lots of love, LB x
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