Fabulous flat bread with dips

Flat bread with dips

Ingredients

Bread (makes about 8)

2 cups (375g) unbleached white bread flour

1 tsp (5ml) salt

cup (180ml) water

1 extra-large egg white, beaten (plus extra for glazing)

Sea salt flakes

Rosemary

Cumin seeds

Sesame seeds

Herb cream cheese

1 tub (250g) cream cheese, softened

Juice ( cup) and grated peel of 1 lemon

2 tbsp (30ml) chopped dill

2 tbsp (30ml) chopped mint

2 tbsp (30ml) chopped parsley

Salt and milled pepper

For serving

Selection of antipasti - olives, peppers, artichokes

Rocket leaves

Method

Preheat oven to 200C.

Mix together flour and salt in a bowl.

Add water and egg whites and mix to form a dough. Knead on a floured surface until smooth and elastic, about 7-10 minutes.

Allow to rest for 30 minutes.

Divide dough into 8 pieces and roll as thin as possible (about 3mm).

Brush lightly with egg white and scatter over sea salt flakes and either rosemary, sesame or cumin seeds to make different flavoured breads.

Place on a greased baking tray and bake for 8-10 minutes, or until golden and bubbly. Remove and allow to cool.

Mix cream cheese ingredients together and season to taste.

Serve bread with cream cheese and antipasti.

More good ideas:

• Make bread in advance and store in an airtight container to retain crispness.
• Serve bread with a selection of ready-made dips.

Serves 6