As Pancake day is just around the corner, and we consume our fair share of buttermilk pancakes and crepes every weekend here, I decided to try this recipe for a change. Not because we would ever, ever tire of eating pancakes in any shape, flavour or form, but isn’t a change as good as a rest?
I came across this recipe in my vintage, coffee stained collection of cooking magazines and we loved them. The sunflower seed dip is one I’ve been making for a few years, especially in summer with raw vegetables and salad. It lasts for over a week in the fridge and you can add any spice you like. I’ve used it as a dressing over baked or baby potatoes in the past. Although it can be addictive, the nutritious aspect of sunflower seeds balance the overeating and gorging (at least that’s what I tell myself).
Warning: Boring Food Nerd Rant next, skip to recipe….
Not meaning to harp on about old recipes but I looked up a little history on these salty, sweet delicious breads. They are similar to a recipe found in ‘The Banquet of the Learned’ by Greek author Athenaeus, written about AD200. Amazing! Some fella in Greek mythology called Aristaeus, the patron god of bee-keeping was a dab hand at growing olives and making cheese, so they say he inspired Athenaeus to come up with this recipe. I wonder did they wear an apron over a toga in those days..
Semi-hard Goats cheese works well in this recipe either.
For the Flatbreads
Makes 8 – 10
65g plain flour
110g feta/semi-hard goats cheese
2 tbsp honey
1 tsp sea-salt
Mix the honey, feta and salt together and mash well with a fork. Add the flour and knead to form a dough. Cover bowl and rest for half an hour.
Divide into 8 – 10 portions and roll flat on a lightly floured board. You can make them circular if you want or leave them rustic looking.
Heat a griddle or frying pan on medium and add a little olive oil.
Cook the flatbreads for a minute or so each side.
Serve warm with extra honey.
Add a tablespoon of finely chopped black olives to the mix before rolling.
Serve with black olive tapenade.
Serve with fresh figs and greek yogurt drizzled with honey.
Sunflower Seed Dressing/Dip
1 1/2 cups sunflower seeds
1 cup sunflower oil
1/2 cup tamari / soy sauce
1/2 cup lemon juice
1/2 cup water
In a food processor, whizz all the ingredients until smooth.
It will last in the fridge for a week and may thicken, add water to thin if using as a dressing.