Chorizo and Kale Flatbread

Chorizo and Kale Flatbread

This striking flatbread with spicy chorizo and iron-rich kale is almost a meal in itself. Although the rich and smoky chorizo is the flavour powerhouse here, it's the kale that steals the show: it essentially fries in the oil from the meat, the once-virtuous greens growing crisp, salty and delicious. This is a big flatbread: it's big enough to share, but I won't judge you if you don't.

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  • 250g strong flour
  • 1 tsp instant dried yeast
  • 1/2 tsp salt
  • 175ml lukewarm water
  • 5 tbsp olive oil
  • 100g diced chorizo
  • 125g kale or cavolo nero, stalks removed and finely shredded


1. Combine the flour and yeast in a large bowl, stir in the salt and add the water along with one tablespoon of the olive oil. Mix with your hands until well combined then tip out onto a clean surface and knead for about 10 minutes, or until elastic and less sticky. Let it rise for an hour or so: you're looking for it to double in size.

2. While waiting for the dough to rise, bring a pan of water to the boil and add the kale or cavolo nero. Boil for just 1 minute then drain and run through with cold water. Once cool, gently press out any excess water from the greens.

3. Knead just under half of the kale into the risen dough. It'll be a little tricky due to the residual moisture on the leaves, but there's no need to worry about it being perfect. Preheat the oven to 190°C/fan 170°C/gas mark 5.

4. Tip out the dough onto a floured surface, dust it with more flour and roll out to around 20cm in diameter. Now you'll have to use your hands to stretch the dough the remaining distance: when held up by one edge the rest of the dough should stretch downwards under its own weight. It will tend to shrink back a little as it rests, so just carry on stretching the dough until it's approximately the size of the tin after shrinkage. Don't worry if some bits are a little thicker than others. Also, it's not a disaster if there are one or two holes in the bread - think of it as rustic. Grease the bottom of the tin with two tablespoons of the remaining olive oil and lay the dough down.

5. Let the bread prove at room temperature for 15 minutes then sprinkle over the remaining kale and then the chorizo. Gently pat the toppings down then dimple the dough using your fingertips. This is particularly useful here as it helps them to semi-embed some of the topping, securing it to the dough.

6. Let prove for a further 5 minutes then drizzle over the final two tablespoons of olive oil and bake for 20 minutes.

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