Chipolata Flatbreads

September 17, 2021

Serves: 4 Time: 30


  • Edwards of Conwy Traditional Pork Chipolatas
  • Plain Flour x 200 grams (plus extra flour for rolling)
  • Greek yogurt x 200 grams
  • Baking powder x 1 teasoon
  • Salt x 1 teaspoon
  • Olive oil
  • Halloumi x 1
  • Rocket x 200g
  • Sweet Chilli Chutney x 200g
  • Red Onion x 1
  • Red Chilis x 2
  • Sweetcorn x 1
  • Feta x 100g
  • Cherry Tomatoes x 100g
  • Coriander
  • Salt & Pepper


  1. For the Flatbreads: Mix the plain flour, greek yogurt, baking powder and salt together and knead for a minute or so, to bring it together. Roll into a ball and leave for ten minutes. Tip the dough out on to a clean work surface dusted with flour. Divide the dough into six equal pieces. With your hands, flatten one piece of dough, then use a rolling pin dusted with flour roll it into a round shape about 4-5mm thick. Add each flatbread to a dry pan and when firm and toasted give them a brush with if olive oil. Fry for one more minute on each side until crispy.
  2. For the Sweetcorn Ribs: Slice the sweet corn length ways into β€œribs” and place in a pan over a medium heat, apply heat from a blow torch to char the sweetcorn (or place on a hot BBQ) and top with feta cheese, diced chillies and spring onions.
  3. For the Cherry Tomato Salad: Quarter the cherry tomatoes and toss in olive oil with finely diced red onions, red chillies and coriander.
  4. Cook the Edwards of Conwy Traditional Pork Chipolatas on the bbq for 14 - 16 minutes turning regularly and ensuring that they are piping hot and no pink colour remains. Bbq the flatbreads and the halloumi and serve with rocket, red onion, cherry tomato salad, corn ribs and a sweet chilli chutney.