Breakfast winner: Navajo flatbreads with mushrooms and chorizo

This brilliant breakfast idea came to me in my sleep, and I woke up feeling so excited that I jumped out of bed early in the morning (which rarely happens that easily) to make this delicious and hearty meal. I tell you what, they are not kidding when they say that you should eat breakfast like a king! I felt like an Energizer bunny all day…

Of course, this is also a fantastic brunch, picnic or barbecue option.

What I love about these flatbreads is that they are kind of like a fusion between a tortilla, pita and naan bread. You can play around with the spices and herbs added to the flour to see what flavours you like. I went for a bit of a Moroccan/Mediterranean flavour this time, but let me know what you came up with.

You can leave out the chorizo for a vegetarian/vegan option – just add more mushrooms in.

Ingredients: 

• 600 g plain flour, plus extra for dusting
• 1 heaped teaspoon sea salt
• 2 heaped tablespoons baking powder
• 1 teaspoon dried herbs or spices, such as thyme, parsley, sumac or crushed fennel seeds , optional
• 6 tablespoons olive oil
• 150ml warm water
• 5-6 button mushrooms, chopped
• 1 chorizo sausage, chopped
• 1 teaspoon dried thyme

Preparation:

Mix your flour, salt, baking powder and herbs or spices in a large bowl. Make a well in the middle and pour in the olive oil and water. Use a wooden spoon to mix the flour from the edge of the bowl. Once it starts to combine, use your hands to bring the dough together.

Dust your hands and a clean work surface with flour and knead the dough with your hands until it is smooth and elastic (about 5-10 minutes). Put the dough back into the bowl and let it rest for about 10 minutes.

Divide your dough into 10 equal balls, then lightly oil your hands and squeeze each ball between your palms to flatten them slightly. Roll them out with a rolling pin until they are about 10cm in diameter.

Normally the flatbreads are cooked as you’re making them. You can do this on a barbecue but I cooked them on a non-stick frying pan on medium heat (do not add any oil to the frying pan). Cook them for a few minutes on each side until puffy and golden. Keep them warm in a basket covered with a tea towel until you’re ready to serve them.

Meanwhile heat some oil in another frying pan on high heat. Add the chorizo and quick fry it for about 1 minute. Add the mushrooms and thyme. Fry for another minute (add more oil if needed as mushrooms can suck it up and turn out dry). Add the seasoning after the mushrooms are cooked (not before, or you will lose the mushroom flavour!).

Serve the bread, mushrooms and chorizo with a side of chutney or harissa and some good quality olive oil with a drop of balsamic vinegar.