Collagen flatbread with extra virgin olive oil

Delight in the act of “fare la scarpetta” and soak up plenty of liquid gold goodness in the great British sunshine this weekend with these collagen flatbreads, the ideal accompaniment for any dip selection.  

We’ve joined forces with Ancient + Brave to bring you this no-bake, nutrient-dense Mediterranean flatbread. It’s the ultimate proof that you don't have to separate your health rituals from your cooking practices. Packed with easily digestible, highly absorbable and clinically researched Type I hydrolysed bovine collagen peptides from their True Collagen and rich in heart-healthy antioxidants from our extra virgin olive oil, this is about to become your new favourite lunch ritual.

Here's the method: 

• In a bowl, combine the 200g wholegrain flour, 20g Ancient + Brave True collagen, 3g salt, and mix well.
• Add the 60g Greek yoghurt, 16g Citizens of Soil Olive oil, and 140g water. Stir until a rough dough forms. If it feels dry, add a teaspoon or two more water.
• Bring the dough together with your hands, then knead for about 5 mins minutes until smooth - It should feel soft and workable. If too sticky, add a tbsp of flour at a time.
• Cover the dough and let it rest for 30-45 minutes. This helps the wholegrain flour hydrate and makes rolling easier.
• On a lightly floured surface, divide the dough into 4 flatbreads and shape each piece into a ball.
• Flatten each ball with your fingers, then roll it out thinly with a rolling pin.
• Heat a dash of Citizens of Soil Olive oil in a dry frying pan over medium-high heat. Cook each flatbread for about 1–2 minutes on the first side, until bubbles form and the underside has browned in spots.
• Flip and cook the second side for another 30–60 seconds. Press gently with a spatula if needed to encourage puffing.
• Add the additional olive oil and dried herbs to a bowl and mix. Brush over cooked flatbread.
• Serve with our trio of cupboard meze and enjoy!