To Make the Flatbread Dough:
- In a large mixing bowl, combine the flour, yogurt, baking powder and salt. Mix with your hands or a wooden spoon until a shaggy dough forms. Knead lightly until the dough comes together. Then continue kneading for 3 minutes.
- Cover the dough ball with a clean kitchen towel on the countertop, and let it rest at room temperature for 30 minutes.
- With a sharp chef’s knife, divide the dough into 6 portions. Lightly flour your work surface and rolling pin, and roll each piece out into a thin round, about 8-9”
- Meanwhile, preheat a frying pan on medium heat for 2 minutes.
- Lightly oil the pan, either by brushing on a teaspoon of oil, or using a paper towel with a bit of oil on it to rub the bottom of the pan.
- Cook each flatbread on medium high until it starts to bubble up, about 1-2 minutes. Use tongs to gently flip, then cook on the other side for 20-30 seconds longer until slightly charred. Set the flatbreads aside on a baking sheet in a single layer.
- Preheat the oven to 350°F. Then, add 1 tablespoon of olive oil to the same cast iron skillet, and heat to medium. Add the asparagus cook for asparagus for 4 minutes, until crisp tender. Turn off heat.
- Sprinkle each flatbread with 1/3 cup of the grated Kerrygold Blarney Castle Cheese. Bake in the oven for about 3 minutes just to gently melt the cheese.
- Remove the flatbreads from the oven, then top the asparagus, sliced snap peas, fresh dill sprigs, sprouts/micro-greens, squeeze of lemon juice and extra flakey salt and pepper (optional). Slice in wedges or large strips, and serve immediately.
Recipe by Lion’s Bread