Quick Flatbreads with Masala Chickpeas

Quick Flatbreads with Masala Chickpeas

45 min


Step 1
  • Preheat the oven to 200°C/400°F.
Step 2
  • Make your flatbreads
Step 3
  • Combine the Arla Skyr yogurt and flour with a pinch of salt in a bowl to form a soft dough. Cover with cling film or a clean tea towel and let it rest for 15 mins.
Step 4
  • Meanwhile, make your crispy masala chickpeas. Drain your chickpeas and pop them into a baking tray, then drizzle with a small glug of extra virgin olive oil. Grate in your garlic and sprinkle on the garam masala and fennel seeds, then season with salt and pepper. Toss to coat the chickpeas in the oil and spices.
Step 5
  • Roast for 15 mins, or until crispy.
  • Once your chickpeas are done, throw your spinach and coriander leaves into the baking tray and let them wilt in the residual heat. Add your tomatoes to the tray and give it a mix.
Step 7
  • Back to your flatbreads. Knead the dough for a couple of minutes on your work surface. Divide the dough into 8 balls.
Step 8
  • Lightly oil your workbench. Using a rolling pin, roll each piece of dough out into a 15cm circle.
Step 9
  • Heat a non-stick frying pan to a high heat and cook the flatbreads for 30 seconds on either side, or until golden brown.
Step 10
  • Whilst your flatbreads are cooking, get a medium-sized saucepan filled with water and on to boil. Gently lower in your eggs and cook for 6 and a half mins. Dunk in iced water to stop them cooking, then peel and set aside.
Step 11
  • Brush your flat breads with a clove of garlic and drizzle with olive oil.
Step 12
  • Top your flatbreads with the spiced chickpea mixture and halved boiled eggs. Drizzle with your chilli oil and a dollop of Arla Skyr yogurt. Serve and enjoy


For The Flatbreads:
Arla® Skyr Natural yogurt
250 g
Self-raising flour
250 g
For The Chickpeas:
Tinned chickpeas
800 g
Garlic cloves
Garam masala
4 tsp
Fennel (seeds)
4 tsp
200 g
Large Bunch of ground coriander
Baby tomatoes
400 g
Chili oil
4 tbsp
0% Arla® Skyr Natural yogurt
100 g
Extra virgin olive oil