Sunday, 15 April 2012
A super easy and very quick flatbread recipe.
Makes 2, all tablespoons are heaped
You will need:
6 and a half tablespoons SR flour
2 tablespoons hummous
2 tablespoons olive oil
1 tablespoon of water (you may need to add a little bit more)
Small handful of freshly chopped herbs of your choice (I normally use parsley or chives, but a good few pinches of dried herbs works well too)
Pinch of sea salt, pinch of black pepper, good pinch of cumin seeds, ground together in a pestle and mortar (ready-ground cumin isn't as good)
* Add everything into a large bowl and bring together into a dough, adding a few more drops of water if needed.
* Turn out and knead for a minute or two.
* Half the dough and press both bits into two rounds with your fingers, to about half a centimetre thick (no need for precision here!)
* In a dry frying pan on a medium heat, cook the flatbreads for 2-3 mins on each side, or until golden and a bit brown.
* Leave to cool on a wire rack for a minute.
Great with curry, tagine or stew.
You can replace the hummous with a good dollop of Greek yoghurt
Replace the olive oil with peanut oil
Add some turmeric to add a lovely golden yellow colour
Try caraway seeds instead of cumin
Use coriander seeds and fresh coriander
A dollop of tomato ketchup instead of hummous