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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
