Hummus & Coriander Flatbreads
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
Method
- 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.
- Set aside for 30 minutes to allow the gluten to relax and make it easier to roll out.
- 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.
