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Loaded Flatbread with Chilli Garlic Sauce

A perfect flatbread for all occasions, topped with a classic chilli garlic sauce. Delicious!

Loaded Flatbread

Welcome to part two of the Lockdown Chow Down!

Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food!

Todays cooking project is one of my favourite cheat brunches, and combines two recipes on my regular rotation. My 10 minute, 2 ingredient flatbreads and my ultimate Chilli Garlic Sauce are simple recipes you can turn to again and again. The flatbreads can be paired with a number of dishes and cuisines and wouldn’t be out of place next to a curry, Greek style roast lamb or part of a Lebanese mezze.

This recipe can be viewed on my Instagram page as a cook along, simply click here, or view the recipe under the “Flatbread and Eggs” stories highlight.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with.

Happy cooking

Frequently Asked Questions

Can I make this vegan?

Absolutely! Simply swap the dairy yogurt for coconut or soy yogurt and the cream cheese for a vegan alternative. Topping wise we recommend a tofu scramble, or perhaps vegan pulled pork.

Can I make this gluten free?

We have not tested this with gluten free flour

 

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Loaded Flatbread with Chilli Garlic Sauce

Loaded Flatbread with Chilli Garlic Sauce


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  • Author: Jess Bunn
  • Total Time: 1 Hour
  • Yield: 4 Servings
  • Diet: Vegetarian

Description

A perfect flatbread for all occasions, topped with a classic chilli garlic sauce. Delicious!


Ingredients

Units

For The Dough

  • 1 1/2 cups (150g) self-raising flour ( or 150 cake flour + 1/4 tsp baking powder)
  • 1/2 cup + 2 tbsp (150g) thick plain yoghurt *
  • pinch of salt

For The Chilli Garlic Sauce:

  • 1 onion, thinly sliced
  • 1/2 bulb garlic, peeled and thinly sliced
  • 1 small tomato, diced
  • 1/4 cup smoked chilli flakes **see note
  • 1 tsp sugar
  • 1 Tbsp ginger, peeled and grated finely
  • 1 cup neutral oil (like canola or sunflower)
  • salt to taste
  • cinnamon stick (optional)
  • 1 Tbsp toasted seeds (optional but awesome)

To Serve:

  • cream cheese for spreading over the flatbreads
  • 48 fried eggs
  • rocket for garnishing

Instructions

  1. Start by making your chilli garlic sauce. Thinly slice your onion and garlic and dice your tomatoes.
  2. Place a small pot over a low to medium heat, and add the onions, garlic, tomatoes and (optional) cinnamon stick. Gently cookthe ingredients until the onions and garlic turn a deep golden colour, about 40-50 minutes.
  3. Next make your flatbreads. Combine the yoghurt, flour and salt together and knead until the dough comes together. Set the dough aside to rest, for 10 minutes.
  4. Roll the flatbread dough into a log and cut it into 8 even-sized pieces.
  5. Dust a work surface with a little flour, and using a rolling pin or empty wine bottle, roll out your flatbreads to 2mm thick.
  6. Heat a pan over high heat. Once the pan is smoking hot, add the flatbreads one at a time and cook until they puff and blister on one side, before turning them to cook the other side. Repeat until all the flatbreads are used up.
  7. Once the onions and garlic are golden brown it is time to finish your Chilli Garlic Sauce. To a bowl, add the chilli flakes, grated ginger, sesame seeds and sugar. Place a sieve over the bowl, and strain the onions, garlic and tomatoes, allowing the oil to fall into the bowl below, and mingle with the chilli flakes. Allow the onion mixture to cool in the sieve (this step results in chewy and crispy onions and garlic). Once the onion mixture has cooled, add the onions back into the chilli oil.
  8. Season the sauce to taste with salt, and more sugar if needed.
  9. To serve, spread cream cheese over the flatbreads. Top the flatbreads with a fried egg (or two!) and garnish with rocket before spooning over a generous portion of chilli garlic sauce.

Notes

*make it dairy-free with coconut or soy yoghurt.

**The strength of your chilli flakes will vary from brand to brand. If you are concerned, adjust the amount used to suit your heat preference.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Indian-inspired

Nutrition

  • Serving Size: 1
  • Calories: 786.38kcal
  • Sugar: 5.67g
  • Sodium: 783.24mg
  • Fat: 65.4g
  • Saturated Fat: 11.04g
  • Unsaturated Fat: 50.89g
  • Trans Fat: 0.09g
  • Carbohydrates: 40.03g
  • Fiber: 3.77g
  • Protein: 12.92g
  • Cholesterol: 174.87mg
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