Flatbreads with courgette, red cabbage and rocket (Serves 6)


500g white, wholemeal or rye flour (or a blend), plus extra for dusting
250ml water
pinch of salt 
2 tsp cold-pressed rapeseed (canola) oil, plus extra for drizzling 
1 tsp honey
2 courgettes, peeled into strips
½ head red cabbage, finely shredded
a handful of rocket leaves


Sift the flour into a bowl and stir in the water, salt, 1 teaspoon of oil and the honey. 
Bring the mixture together by hand to create a ball of dough – you can also do this in a food processor. 
Tip the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Wrap in clingfilm (plastic wrap) and leave to rest for 10 minutes.
Divide the dough into six pieces and cover with a damp tea towel. Sprinkle a little flour onto a work surface and roll out each piece of dough into a circle about 5mm thick. 
Heat a large frying pan and place one flat-bread at a time into the dry pan over a low heat. 
Cook for 1-2 minutes on each side, taking care not to burn the bread. 
For the topping, heat a griddle pan and brush with the remaining 1 teaspoon of oil.
 Place the courgette pieces flat onto the pan and cook for 1-2 minutes on each side, until nicely charred. 
Top the flat-breads with the char-grilled courgette strips, scatter over the red cabbage and rocket leaves and serve drizzled with rapeseed oil.

Recipes from ‘Wild Honey and Rye – Modern Polish Recipes’ by Ren Behan. The book is available from Loot.co.za for R349. Click here to purchase

The Independent