Easy flatbread with chili con carne

Life is slowly getting back to normal after the festive season and this dish is effortless to prepare. I had it on the dinner table in less than 45 minutes. The flatbread was inspired by a recipe from Jamie Oliver and is so quick to prepare. 


Makes 4

250 ml flour

5ml baking powder

3ml salt

Enough Greek yoghurt to bring the mixture together. About 60ml 

Chilli con Carne

Serves 4-6

15ml olive oil 

1 large onion, chopped

10ml chopped garlic

1 red pepper , diced 

1 red chilli, seeded and chopped (optional)

10-15ml chipotle seasoning 

5ml ground cumin

5ml ground coriander 

10ml salt

400g tin of chopped tomatoes 

250ml vegetable stock 

400g tin of red kidney beans, drained and rinsed

60ml chopped coriander 

Mashed avocado to serve

Greek yoghurt to serve 


Flatbread: put the flour, baking powder and salt into a bowl . Add enough yoghurt to bring the mixture together to form a stiff dough. Knead the dough until smooth. Divide the dough into 4 portions . On a floured surface roll out each portion into an oval shape . Heat a frying pan on the stove and add the flatbread one at a time cook until speckled brown on one side then flip over and cook on the other side. Keep warm in a clean tea towel 

Mince:  heat the olive oil in a pot and fry the onion, garlic and red pepper over a medium heat until soft. Add the chilli if using a cook for a few seconds. Add the spices and fry until fragrant taking care not to burn them. Add the mince and turn up the heat. Fry breaking up the lumps with a wooden spoon. Add the tomatoes, stock and beans, season with salt  and simmer over a medium heat uncovered for about 20 minutes. Remove from the heat and stir in the coriander . 

Serve the flatbread topped with the mince , some mashed avo and a dollop of yoghurt . 

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