Amp up the classic 'bread and dip'. These flatbreads have a spiral of black tapenade through them, and are excellent with more subtly flavoured dips like this bean puree. To cook the flatbreads, you'll need a solid iron or steel griddle, or an uncoated old-fashioned frying pan, as the non-stick finishes aren't to be used over very high heats.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/77884759/Recipe-Tapenade-flatbreads-with-white-bean-puree-and-fried-capers
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