Donegal Rapeseed Oil whipped feta cheese dip with garlic flatbreads
300g plain flour
1/2 tsp salt
25g melted butter
Whipped feta cheese dip
300g feta cheese
200g cream cheese
3 tbsp Donegal rapeseed oil
1 lemon zest & juice
Harissa powder or smoked paprika
For the flatbreads, combine the Donegal garlic rapeseed oil, butter and milk in a saucepan and heat gently until combined.
Add this to the flour and salt and mix to form a dough.
Turn out onto a floured work surface and knead for a few minutes until smooth.
Wrap in cling and rest at room temperature for 30 minutes
Once rested, cut the dough into four and roll into balls.
Using a rolling pin on a floured surface, roll each ball into a round about 1/2 cm in thickness.
Heat a pan with a tablespoon of rapeseed oil, once hot add the flatbread and cook for about a minute on one side and flip over and cook for the same length on the other. If the flat bread puffs up you can press it down with a spatula and if the pan is too hot, simply turn it down.
Stack the cooked flatbreads one on top of another and cover with a kitchen cloth. The steam will soften up the outsides.
For the whipped feta cheese dip, in a food blender, add the feta cheese, cream cheese, Donegal rapeseed oil, lemon juice, zest and pepper and blitz until smooth. You may need to scrape it down to incorporate all the ingredients.
To serve, scoop into your serving dish and drizzle over more Donegal rapeseed oil and dust with harissa or paprika.
Cut your flatbread into small pieces and serve on the side.