Kale Caesar Flatbreads with White Anchovies

Sprinkle the yeast over the surface of the water and add the sugar. Set aside for 10 minutes or until foamy. Add the yogurt, olive oil, and salt to the yeast mixture and whisk to combine.

Add the flour and stir until a shaggy dough forms. Transfer the dough to a very well-floured surface and knead the dough briefly.

Roll the dough out into a thick rope and divide it into 8 pieces. Each piece should weigh about 100g each. Cover them with a clean tea towel. Let the dough rest for 15 minutes

Roll the pieces of dough to a 1/4 inch thickness. Place the dough in the skillet and fry until bubbles form on the surface. Flip and cook until golden. Repeat with the remaining pieces of dough.

Place the feta, garlic, and anchovies in a food processor. Blitz until it resembles breadcrumbs. Add the yogurt. Stream in the oil and lemon juice. Blitz until a smooth dressing forms.

Cook the green beans for 2-3 mins before rinsing in cold water. In a large bowl place the baby kale. Add the green beans and the dressing. Toss to coat.

Pile the kale mixture on top of the flatbreads and top with the blood oranges, red onion, and white anchovy fillets. Serve immediately.

Kale Caesar Flatbreads with White Anchovies