Deli-style antipasti platter with speedy homemade garlic flatbreads
Serves: 8
Total time: 
Photographed by Ria Osborne
Deli-style antipasti platter with speedy homemade garlic flatbreads
Serves: 8
Total time: 
See more recipes
Nutritional information (per serving)
Calories
546Kcal
Fat
27gr
Saturates
9gr
Carbs
44gr
Sugars
8gr
Fibre
4gr
Protein
32gr
Salt
6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 400g self-raising flour
- 2 tsp baking powder
- 2 garlic cloves, crushed
- 250g low-fat natural yogurt
- 2 x 100g packs Taste The Difference Ultimate Parma ham
- 1 x 86g pack Milano salami
- 175g vintage Gouda, thinly sliced
- 1 x 200g pack marinated anchovies, drained
- 1 x 290g pack sunsoaked tomatoes, drained
- 100g Marcona almonds
- 1 x 70g pack wild rocket
Step by step
Get ahead
Make the flatbreads up to 24 hours ahead; warm through in a preheated oven for 5 minutes.
- For the flatbreads, sift the flour, baking powder and 1 teaspoon salt into a mixing bowl. Make a well in the centre and add the garlic and yogurt. Mix, using a wooden spoon, adding enough water, about 100ml, to bring it together as a slightly soft dough that leaves the bowl clean.
- Divide the dough into 8 pieces and preheat a griddle pan. On a floured surface, roll each piece of dough out to an oval about 12cm x 18cm. Cook 2 flatbreads on the hot griddle, for about 2 minutes each side. Keep warm while you cook the remainder.
- Arrange the Parma ham, salami and Gouda on a platter with the anchovies, tomatoes and almonds in bowls. Serve with the rocket and warm flatbreads.
