Everything you love about an everything bagel, but in flatbread form. You could use smoked salmon instead of bacon, or you could use the cream cheese filling as a dip!
Done in 1 hour
Serves 4
325gplain flour
200mllukewarm water
35gunsalted butter, soft
2 tbspsugar
1 tspsalt
1 tspinstant yeast
Everything bagel seasoning
8streaky bacon rashers, cooked
400gcream cheese
1lemon, juice
1 tbspfresh dill, roughly chopped
1 small bunchchives, finely chopped
1/2red onion, finely chopped
1/2 tspgarlic powder
Salt and pepper, to taste
Pillowy flatbreads topped with onion, garlic, sesame, poppy seeds, and flaky salt, packed with a bacon, herb, cream cheese filling. Yes please!
Combine the water, sugar, yeast, and salt. Whisk together, let dissolve. Add the flour and soft butter, mix and combine to shaggy dough
Knead until soft and no longer sticky, try not to add more flour if possible. This should take 5-10 minutes. Cover, and leave to rise for 1 hour or until doubled.
Meanwhile make the filling - combine all of the ingredients, set aside.
Punch down the dough and divide into 8 equal portions. Roll one of the portions into a ball, add a spoonful of the filling, pinch the edges shut, and carefully roll into a flat circle.
Leave to rest for another 15 minutes. Sprinkle with everything bagel seasoning.
Cook in a nonstick pan with little splash of oil - when it bubbles up on one side, flip, and cook until the other side is golden. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
