I rarely write reviews but just wow, this Salted Honey is amazing! On buttered ryvita this has become my newest breakfast of choice 😋.
Wow! Absolutely delicious, the hint of salty is just perfect I will definitely be ordering again.
Hummus & Coriander Flatbreads
Rated 5.0 stars by 1 users
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
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1 tin Chickpeas
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1 clove Garlic
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65 ml Olive Oil
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4 tbsp Tahini
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2 tbsp Hilltop Honey, extra to garnish
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½ tsp Ground Cumin
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½ tsp Salt
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Juice of 1 Lemon
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275 g Plain Flour
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150 ml Boiling Water
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28 g Fresh Coriander, finely chopped
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¾ tsp Fine Salt
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1½ tsp Baking Powder
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¾ tsp Cumin Seeds, toasted
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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.