Servings
1
Cook Time
60 minutes
A yummy side dish thats easy to make. Perfect for when you have people round or just when you're wanting a snack.
Ingredients
1 tin Chickpeas
1 clove Garlic
65 ml Olive Oil
4 tbsp Tahini
-
2 tbsp Hilltop Honey, extra to garnish
½ tsp Ground Cumin
½ tsp Salt
Juice of 1 Lemon
275 g Plain Flour
150 ml Boiling Water
28 g Fresh Coriander, finely chopped
¾ tsp Fine Salt
1½ tsp Baking Powder
¾ tsp Cumin Seeds, toasted
2 tbsp Sunflower Oil
Directions
Place all of the Hummus ingredients into a food processor and blend until smooth.
Garnish with a drizzle of honey.
Put the all the ingredients apart from the oil and water into a mixing bowl and toss together.
Add the oil then weigh out 150g boiled water and add it to the mixture.
Bring everything together into a smooth dough and knead briefly.
Return the dough to the bowl and cover with a clean tea towel.
Return the dough to the bowl and cover with a clean tea towel.
Once rested, divide the dough into 6 equal portions.
Dust the worktop liberally with flour and roll each portion out into a thin disc, about 20-22cm in diameter.
Set the flatbreads to one side; try not to stack them on top of each other or they may stick.
Heat a large frying pan over a high heat.
Once the pan is hot, shake off any excess flour from a flatbread and add to the pan; dry-fry for 40 seconds or so per side until punctuated with dark specks of char.
Repeat with the remaining flatbreads.
Stack the fried flatbreads in a tea towel to keep them soft.
Serve warm.