300g plain flour
1/2 tsp salt
25ml veg oil
25g melted butter
Three herb pesto
2 cloves garlic
25g parmesan cheese, grated
25g pine nuts
80ml vegetable oil
40g fresh O’Hanlon herbs – basil, chives & parsley
Salt & pepper
200g feta cheese
Fresh O’Hanlon herbs
For the flatbreads, combine the 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 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 pesto, in a food processor put in the fresh O’Hanlon basil, parsley & chives, garlic, salt, pepper and pine nuts and blitz for a few seconds.
Add the cheese and bitz again.
Leaving the processor on start to drizzle in the oil until you have a smooth pesto.
To serve, spoon the three herb pesto over the flatbreads and top with crumbled feta cheese and picked fresh herbs. This is the perfect light start to any meal or late evening nibble.