Chutney, blackpudding and chilli on a fluffy flatbread on a countertop

Clonakilty Blackpudding & Spiced Chutney Flatbread

Clonakilty Blackpudding & Spiced Chutney Flatbread

Chutney, blackpudding and chilli on a fluffy flatbread on a countertop

Serves: 2 • Prep Time: • Cook Time: 50

This simple, fluffy yoghurt flatbread is topped with a lightly spiced tomato chutney, and crispy slices of Clonakilty Blackpudding. Tomatoes and blackpudding is a classic combination, and it’s just as delicious at lunchtime as it is for breakfast.

Ingredients

For the flatbreads:

250g of strong bread flour

1 tsp salt

1 tsp baking powder

120g of plain yoghurt

1 tsp olive oil, plus extra for cooking

For the spiced tomato chutney:

1 tbsp of olive oil

1 tsp cumin seeds

1 small red onion, finely chopped

1 garlic clove, minced

300g of cherry tomatoes, halved

1/2 tsp smoked paprika

1 tsp chilli flakes

1 tbsp of apple cider vinegar

2 tbsp of sugar

To serve:

olive oil, for cooking

200g of Clonakilty Blackpudding, sliced into rounds

100g of feta, crumbled

1 handful of cherry tomatoes, sliced into quarters

2 tbsp of fresh coriander

pickled chillies

Method

  1. In a mixing bowl, combine the flour, salt and baking powder. Stir in the yoghurt and olive oil, then gradually add 2 tablespoons of warm water until it forms a soft but not sticky dough.
  2. Knead the dough on a floured surface for 5 minutes. Cover with a clean cloth and let it rest for 20 minutes.
  3. Next, make the tomato chutney. Heat the olive oil in a saucepan over medium heat. Add cumin seeds and toast until fragrant.
  4. Stir in the red onion and garlic, cooking until softened.
  5. Add cherry tomatoes, smoked paprika, chilli flakes, vinegar and sugar. Simmer for 15–20 minutes until thickened and jammy. Season to taste and then transfer to a bowl to cool.
  6. Divide the dough into two balls, roll out into thin circles and cook in a dry frying pan over medium heat for 2 minutes per side until lightly charred and puffed.
  7. Heat olive oil in a frying pan over medium heat. Fry the blackpudding slices for 2–3 minutes per side until crispy.
  8. Spread a generous layer of spiced tomato chutney over each flatbread. Neatly arrange the blackpudding slices on top.
  9. Scatter with crumbled feta, cherry tomatoes, fresh coriander and pickled chilies. Drizzle with olive oil. Serve warm and enjoy.