Spelt Flatbreads with Pickled Rhubarb

Name: Spelt Flatbreads with Pickled Rhubarb
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 200 g white spelt flour, plus extra to dust; 1 tsp. fast-action dried yeast; 2 tbsp. olive oil; 175 g rhubarb, trimmed; 2 tbsp. caster sugar; 1 tbsp. red wine vinegar; 50 mL extra virgin olive oil; Small handful each coriander and parsley, finely chopped; 250 g cream cheese; 2 tbsp. wholegrain mustard; 4 cooked chicken breast filets, shredded

Swap the chicken for quartered 6-min boiled eggs, if you like. If you can get hold of it, use wild garlic in your herby oil instead of the soft herbs.

By The GH Kitchen TeamPublished: 04 April 2022

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Rhubarb season is from April through to July, so get this wonderfully bright pink fruit in these months to yield the best flavour. Flatbreads are topped with cream cheese, chicken, pickled rhubarb and a green herby oil.

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Yields:

4 serving(s)

Prep Time:

45 mins

Cook Time:

25 mins

Total Time:

1 hr 10 mins

Cal/Serv:

667

Ingredients

For the flatbreads

200 g white spelt flour, plus extra to dust
1 tsp. fast-action dried yeast
2 Tbsp. olive oil

For the pickled rhubarb

175 g rhubarb, trimmed
2 Tbsp. caster sugar
1 Tbsp. red wine vinegar

For the herby oil

50 ml extra virgin olive oil
Small handful each coriander and parsley, finely chopped

For the topping

250 g cream cheese
2 Tbsp. wholegrain mustard
4 cooked chicken breast filets, shredded

Directions

1. Step 1For the flatbreads, in a medium bowl mix the flour, yeast, oil, 1/2tsp salt and 100-125ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic. Return to bowl, cover and leave to rise in a warm place for 30min, until visibly puffed.
2. Step 2For the pickled rhubarb, using a y-shaped vegetable peeler shave the rhubarb into ribbons. Add to a bowl and mix in the sugar and vinegar. Set aside to lightly pickle.
3. Step 3For the herby oil, in the small bowl of a food processor whizz all the ingredients with plenty of seasoning until finely chopped. Thin with a little water, if needed, to get a drizzling consistency. Set aside.
4. Step 4Tip dough on to a lightly floured work surface, divide into quarters and roll each piece into a roughly 20.5cm circle. Heat a griddle pan over high heat. Cook the flatbreads, in batches, for 5min, turning halfway through, until golden and lightly charred.
5. Step 5For the topping, mix the cream cheese, mustard and plenty of seasoning and spread over the flatbreads. Top with the shredded chicken. Drain the pickled rhubarb and arrange on top, then drizzle over the herby oil. Serve.

Per serving:

Calories: 667
Protein: 45g
Total fat: 31g
Saturates: 12g
Carbs: 49g
Total sugars: 11g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time