Black pudding and spiced tomato chutney flatbread
This simple, fluffy yoghurt flatbread is topped with a lightly spiced tomato chutney, and crispy slices of Clonakilty Blackpudding. Tomatoes and black pudding is a classic combination, and it's just as delicious at lunchtime as it is for breakfast. If you love tomato chutney, we'd definitely recommend making a double batch to enjoy with cheese or more black pudding.
Ingredients
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Imperial
For the flatbreads
- 250g of strong bread flour
- 1 tsp salt
- 1 tsp baking powder
- 120g of plain yoghurt
- 1 tsp olive oil, plus extra for cooking
For the spiced tomato chutney
- 1 tbsp of olive oil
- 1 tsp cumin seeds
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 300g of cherry tomatoes, halved
- 1/2 tsp smoked paprika
- 1 tsp chilli flakes
- 1 tbsp of apple cider vinegar
- 2 tbsp of sugar
For the flatbread assembly
- olive oil, for cooking
- 200g of Clonakilty Blackpudding, sliced into rounds
- 100g of feta, crumbled
- 1 handful of cherry tomatoes, sliced into quarters
- 2 tbsp of fresh coriander
- pickled chillies
Method
In a mixing bowl, combine the flour, salt and baking powder. Stir in the yoghurt and olive oil, then gradually add 2 tablespoons of warm water until it forms a soft but not sticky dough
- 250g of strong bread flour
- 1 tsp salt
- 1 tsp baking powder
- 120g of plain yoghurt
- 1 tsp olive oil, plus extra for cooking
Knead the dough on a floured surface for 5 minutes. Cover with a clean cloth and let it rest for 20 minutes
Next, make the tomato chutney. Heat the olive oil in a saucepan over medium heat. Add cumin seeds and toast until fragrant
- 1 tbsp of olive oil
- 1 tsp cumin seeds
Stir in the red onion and garlic, cooking until softened
- 1 small red onion, finely chopped
- 1 garlic clove, minced
Add cherry tomatoes, smoked paprika, chilli flakes, vinegar and sugar. Simmer for 15–20 minutes until thickened and jammy. Season to taste and then transfer to a bowl to cool
- 300g of cherry tomatoes, halved
- 1/2 tsp smoked paprika
- 1 tsp chilli flakes
- 1 tbsp of apple cider vinegar
- 2 tbsp of sugar
Divide the dough into two balls, roll out into thin circles and cook in a dry frying pan over medium heat for 2 minutes per side until lightly charred and puffed
Heat olive oil in a frying pan over medium heat. Fry the black pudding slices for 2–3 minutes per side until crispy
- olive oil, for cooking
- 200g of Clonakilty Blackpudding, sliced into rounds
Spread a generous layer of spiced tomato chutney over each flatbread. Neatly arrange the black pudding slices on top
Scatter with crumbled feta, cherry tomatoes, fresh coriander and pickled chilies. Drizzle with olive oil. Serve warm and enjoy
- 100g of feta, crumbled
- 1 handful of cherry tomatoes, sliced into quarters
- 2 tbsp of fresh coriander
- pickled chillies
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