• Melba toast can become quite boring, and this is a delicious alternative to have with dips or salsa and cheese at lunch.

    Flatbreads with artichoke and lemon dip

    Serves: Makes 4 flatbreads
    Cooking Time: 20 mins


    • 420g (3½ cups) cake flour, sifted
    • 5ml (1 tsp) Maldon salt
    • 22,5ml (1½ tbsp) dried instant yeast
    • 60ml (¼ cup) olive oil, plus extra for brushing
    • 190ml warm water
    • Artichoke and lemon dip

    • 2 x 400g tins whole artichokes, drained
    • juice and zest of 1 lemon
    • 90ml mayonnaise
    • salt and freshly ground black pepper, to taste



    Preheat the oven to 220°C and lightly grease a baking tray.


    Place the flour, salt, yeast and olive oil in a bowl. Add the water and beat well until all water is combined.


    Turn the dough out on a lightly floured work surface and knead until smooth and silky, about 5 minutes.


    Divide the dough into 4 balls and roll them out into very thin sheets. Place the flatbreads on the baking tray, brush with olive oil and dust with salt. Bake until golden and crispy, about 10 – 12 minutes. Remove and leave to cool.


    For the dip, place all the ingredients in the bowl of a food processor and pulse for about 1 minute until you have a chunky paste.


    Tear the flatbreads into pieces and place on a serving platter. Serve with the dip.