You can include any seeds or nuts in these easy flatbreads. Try using sesame seeds, chia seeds, flax seeds or finely chopped Brazil nuts. You can also include garlic, herbs or spices to vary with flavours.
To make the flatbreads, pour 85ml (3 fl oz) lukewarm water into a large bowl and sprinkle with the yeast. Leave for a few minutes to rehydrate, then add the flour. Mix well to form a soft dough, then knead the poppy seeds into the dough until the seeds are incorporated and the dough has formed a smooth, sticky ball. Leave the dough to rest while you prepare the soup.
Preheat the oven to 250 C (480 F). Line a baking tray with baking (parchment) paper.
Cut the leeks in half lengthwise, wash well and then thinly slice the white and tender green parts, discarding the rest. Heat the olive oil in a large saucepan and cook the leeks over low heat for 5 minutes, until soft.
Add the potatoes and stock to the pan, and simmer for 15 minutes, until the potatoes are very soft.
Meanwhile, divide the flatbread dough into four pieces and roll each portion into a ball. Dust a work surface and rolling pin with flour and roll each ball into a long oval, as thin as possible. Place the ovals on the prepared tray, spaced apart, and brush with the oil. Bake for 10-15 minutes, until crisp and golden.
Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth. Dilute the soup with stock, water or milk to achieve the desired consistency, and reheat if necessary.
Spoon the soup into four bowls and top each with three oysters. Sprinkle with the chives and cracked black pepper. Serve with the flatbreads.
You can use a pasta roller instead of a rolling pin to roll out the flatbreads for a crisp, thin result. This will make two flatbreads per person.
Each serving provides 1984 kJ, 474 kcal, 20 g protein, 27 g fat (4 g saturated fat), 39 g carbohydrate (10 g sugars), 14 g fibre) and 505 mg sodium.