These scrumptious flatbreads are made from just two ingredients and are so easy that you’ll be whipping them up at any opportunity! They form thick, crisp bases for butter-fried yellowtail, topped with dollops of cumin crème fraîche and pickled onion & carrot.
Bertha’s Yellowtail Flatbreads
Bertha’s Yellowtail Flatbreads
with pickled onion & cumin-infused crème
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Creme Fraiche
- Fresh Coriander
- Green Leaves
- Ground Cumin
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- Low Fat Plain Yoghurt
- Onion
- Red Wine Vinegar
- Self-raising Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Cling Wrap
- Sugar/Sweetener/Honey
DOUGH-LICIOUS
Set aside 1 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 10ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 2 pieces, cover with cling wrap and pop in the fridge.
PICKLED
In a bowl, combine the vinegar, 15ml of water, and 10ml of sweetener. Add the sliced Onion and the Carrot matchsticks, and set aside to pickle.
CUMIN CRÈME
Place a pan over medium heat. Toast the cumin until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, allow to cool, and then stir through the crème fraîche. Add water in 5ml increments until drizzling consistency. Season and set aside.
PREP THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into a flat disc of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads until golden, 2-3 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. Gently pull apart the fish into flakes before serving.
LOAD IT UP
Plate up the flatbreads. Top with the shredded green leaves and the fish flakes, drizzle over the cumin crème, scatter over the pickled Onion & Carrot, and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
DOUGH-LICIOUS
Set aside 2 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 4 pieces, cover with cling wrap, and pop in the fridge.
PICKLED
In a bowl, combine the vinegar, 30ml of water, and 20ml of sweetener. Add the sliced Onion and the Carrot matchsticks, and set aside to pickle.
CUMIN CRÈME
Place a pan over medium heat. Toast the cumin until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, allow to cool, and then stir through the crème fraîche. Add water in 5ml increments until drizzling consistency. Season and set aside.
PREP THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads until golden, 2-3 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. Gently pull apart the fish into flakes before serving.
LOAD IT UP
Plate up the flatbreads. Top with the shredded green leaves and the fish flakes, drizzle over the cumin crème, scatter over the pickled Onion & Carrot, and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
DOUGH-LICIOUS
Set aside 1 tbsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 30ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 6 pieces, cover with cling wrap, and pop in the fridge.
PICKLED
In a bowl, combine the vinegar, 45ml of water, and 30ml of sweetener. Add the sliced Onion and the Carrot matchsticks, and set aside to pickle.
CUMIN CRÈME
Place a pan over medium heat. Toast the cumin until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, allow to cool, and then stir through the crème fraîche. Add water in 5ml increments until drizzling consistency. Season and set aside.
PREP THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads until golden, 2-3 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. Gently pull apart the fish into flakes before serving.
LOAD IT UP
Plate up the flatbreads. Top with the shredded green leaves and the fish flakes, drizzle over the cumin crème, scatter over the pickled Onion & Carrot, and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
DOUGH-LICIOUS
Set aside 2 tbsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 40ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 8 pieces, cover with cling wrap, and pop in the fridge.
PICKLED
In a bowl, combine the vinegar, 60ml of water, and 40ml of sweetener. Add the sliced Onion and the Carrot matchsticks, and set aside to pickle.
CUMIN CRÈME
Place a pan over medium heat. Toast the cumin until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, allow to cool, and then stir through the crème fraîche. Add water in 5ml increments until drizzling consistency. Season and set aside.
PREP THE FLATBREAD
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads until golden, 2-3 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. Gently pull apart the fish into flakes before serving.
LOAD IT UP
Plate up the flatbreads. Top with the shredded green leaves and the fish flakes, drizzle over the cumin crème, scatter over the pickled Onion & Carrot, and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
Frequently Asked Questions
What is the preparation time for Bertha’s Yellowtail Flatbreads?
The preparation time for Bertha’s Yellowtail Flatbreads with pickled onion & cumin-infused crème is between 30 and 50 minutes.
What is the total time required to make Bertha’s Yellowtail Flatbreads with pickled onion & cumin-infused crème?
The total time required to make Bertha’s Yellowtail Flatbreads with pickled onion & cumin-infused crème is between 40 and 60 minutes.
How many servings does Bertha’s Yellowtail Flatbreads provide?
4 servings
What are the main ingredients in Bertha’s Yellowtail Flatbreads?
Carrot, Creme Fraiche, Fresh Coriander, Green Leaves, Ground Cumin, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, Low Fat Plain Yoghurt, Onion, Red Wine Vinegar, Self-raising Flour
What is the nutritional information of Bertha’s Yellowtail Flatbreads?
Calories: 899, Carbs: 118 grams, Fat: grams, Protein: 54.9 grams, Sugar: 13.5 grams, Salt: 185 grams
How do I prepare Bertha’s Yellowtail Flatbreads?
DOUGH-LICIOUS: Set aside 2 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 4 pieces, cover with cling wrap, and pop in the fridge. CUMIN CRÈME: Place a pan over medium heat. Toast the cumin until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, allow to cool, and then stir through the crème fraîche. Add water in 5ml increments until drizzling consistency. Season and set aside. PREP THE FLATBREAD: Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads until golden, 2-3 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm. FRY THE FISH: Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. Gently pull apart the fish into flakes before serving. PICKLED: In a bowl, combine the vinegar, 30ml of water, and 20ml of sweetener. Add the sliced onion and the carrot matchsticks, and set aside to pickle. LOAD IT UP: Plate up the flatbreads. Top with the shredded green leaves and the fish flakes, drizzle over the cumin crème, scatter over the pickled onion & carrot, and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
What should be prepared from my kitchen to make Bertha’s Yellowtail Flatbreads?
Carrot, Creme Fraiche, Fresh Coriander, Green Leaves, Ground Cumin, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, Low Fat Plain Yoghurt, Onion, Red Wine Vinegar, Self-raising Flour
How many calories does Bertha’s Yellowtail Flatbreads have?
899 calories
How much fat content does Bertha’s Yellowtail Flatbreads have?
grams
Woolies Products in this dish
