What are the main ingredients in Bertha’s Yellowtail Flatbreads?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Cling Wrap, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Cling Wrap, Sugar/Sweetener/Honey

Bertha’s Yellowtail Flatbreads

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

with pickled onion & cumin-infused crème

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Self-raising Flour - 125ml
Low Fat Plain Yoghurt - 90ml
Red Wine Vinegar - 40ml
Onion - 1
Carrot - 120g
Ground Cumin - 5ml
Crème Fraîche - 30ml
Line-caught Yellowtail Fillet - 1
Green Leaves - 20g
Fresh Coriander - 3g

Download the Recipe

Serves 2

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!

Self-raising Flour - 250ml
Low Fat Plain Yoghurt - 180ml
Red Wine Vinegar - 80ml
Onion - 1
Carrot - 120g
Ground Cumin - 10ml
Crème Fraîche - 60ml
Line-caught Yellowtail Fillets - 2
Green Leaves - 40g
Fresh Coriander - 5g

Download the Recipe

Serves 3

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!

Self-raising Flour - 375ml
Low Fat Plain Yoghurt - 250ml
Red Wine Vinegar - 125ml
Onion - 1
Carrot - 240g
Ground Cumin - 15ml
Crème Fraîche - 90ml
Line-caught Yellowtail Fillets - 3
Green Leaves - 60g
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!