Skillet Flatbread with three tasty dips

Bread

How to: Pack all your dips, and your LunchKit into a bag for transport. At your chosen location, make the Skillet bread: Pour 200g flour into a StackBowl. Add the salt, pepper and oil and mix until the mixture resembles breadcrumbs. Add a little water at a time, mixing until the flour starts to clump together. Dust a little flour on a Chopping board and tip the dough out. Knead well for 3-4 minutes until you have a smooth dough. Heat a dry pan to medium/hot or use Grandpa’s FireGrill, (put some oil on the gridiron/bread before grilling). Break off a golf ball sized piece of dough, Flatten with your palms, dusting with additional flour as needed, until you have a thin disk. Cook for 2-3 minutes each side on the pan. Serve warm in StackPlate with the dips.

Soft cheese dip

How to: Day before: In a bowl, mix all the ingredients together. Store in your SnapBox Oval - in the fridge until needed.

Muhamarra

How to: Day before: Blend all the ingredients together until smooth. Store in your SnapBox Oval - in the fridge until needed. Store pomegranate seeds in your SnapBox Original.

Guasacaca

How to: Day before: Blend all the ingredients except the olive oil together until smooth. Add the olive oil slowly until you have the desired consistency. Store in your SnapBox Oval - in the fridge until needed.