Flatbread with Buffalo Mozzarella, Preserved Lemon and Rocket
Photo: Murray Lloyd
Platter: Tony Sly
Platter: Tony Sly
This is my take on one of my favourite entrées at Floriditas, a well-known and much-loved Wellington restaurant. You will find buffalo mozzarella, usually imported from Italy, at specialty stores and some supermarkets.
6 Herbed Yoghurt Flatbreads (recipe follows)
2 - 3 balls fresh buffalo mozzarella
3 tbsp finely chopped Preserved Lemon Zest (recipe follows)
6 large handfuls rocket
your favourite extra virgin olive oil
- If you wish, present flatbreads to table wrapped in a tea towel or large linen napkin. Drain mozzarella and arrange with preserved lemon and rocket on a platter. Serve alongside flatbreads and oil for guests to help themselves.
Herbed Yoghurt Flatbreads
Makes 6This recipe for flatbreads uses baking powder instead of yeast so it can be made very quickly. Adding yoghurt to baking or bread that has baking powder and baking soda in it helps to produce tiny air bubbles that add texture. Yoghurt also neutralises the soda taste.
70g (1/2 cup) flour
70g (1/2 cup less 1 tbsp) wholemeal flour
1 tsp flaky sea salt
1 1/2 tsp baking powder
2 1/2 tbsp roughly chopped coriander leaves
2 tbsp roughly chopped mint leaves
1/2 tsp finely chopped seeded red chilli
150g (1/2 cup + 2 tbsp) Greek-style yoghurt
60ml - 90ml (4 - 6 tbsp) canola oil
- Place flours, salt, cumin and baking powder in a medium-sized bowl and mix together. Add coriander, mint and chilli and toss together then add yoghurt and mix to combine. Place dough on a lightly floured clean work surface. Knead for 1 minute until smooth. Roll into a ball, wrap in plastic wrap and refrigerate for 1 hour.
- Divide dough into 6 equal portions and roll into balls. On a lightly floured clean work surface, roll out each ball to a 2mm-thick disc or oval shape.
- Preheat a barbecue flat plate or stovetop flat grill plate to a very low heat. Lightly grease with oil, then wipe off any oil residue. Place as many flatbreads on the flat plate as will fit, and cook for 2 minutes on each side until golden brown and cooked through. If cooking in batches, the flat plate may need to be lightly oiled after each batch.
- Serve warm straight away or wrap in a heavy tea towel and serve within 4 hours.
Preserved Lemon Zest
Makes 20gA little of this goes a long way. This is a non-traditional but economical and efficient way of preserving lemon. Rather than preserving whole lemons, only the zest is preserved. From now on never squeeze a lemon until you have saved the zest.
zest of 4 lemons (use a vegetable peeler, being careful not to include any white pith)
30ml (2 tbsp) lemon juice
70g (1/4 cup) table salt
50g (1/4 cup) sugar
3 fresh bay leaves (thinly sliced)
1 medium red chilli (seeded and coarsely chopped)
45ml - 60ml (3-4 tbsp) extra virgin olive oil
- Place zest in a small bowl. Add lemon juice, salt, sugar, bay leaves and chilli. Stir to combine. Cover with plastic wrap and refrigerate for 2 hours.
- Tip lemon mixture into a sieve and run under cold water to remove salt. Transfer to a clean tea towel and dry thoroughly.
- Place in a clean jar and pour in extra virgin olive oil to just cover. Use immediately or store refrigerated for up to 1 month.