I’ve already posted about flatbread 2 years (OMG!) ago, but we still looooove making flatbread and baba ghanoush (because eggplants are easier to buy). And over the years, we’ve made slight changes to our recipe so I’m updating our flatbread and baba ghanoush recipe.
We always consult Jamie Oliver’s easy flatbread recipe. But go easy on the yogurt as ours usually gets watery with the listed ingredients.
You just have to be prepared to smoke up your whole kitchen as you need the grill to be full-on high heat,
• 500g self-raising flour, plus a little extra for dusting
• 1 tablespoon sea salt
• 1 tablespoon baking powder
• 500g natural yoghurt – try 400g first and knead thoroughly and slowly add more if it’s too dry
Cumin seeds – toasted and grounded
Salt and pepper
So unlike Jamie Oliver, we do not have a food processor so we had to do everything by hand. But let me tell you, it’s quite cathartic; plus it works your arm muscles!
1. In a bowl, mix the flour, sea salt and baking powder and about 300g of the yogurt, slowly adding more as you go.
2. Tip the dough out onto your workspace and knead while dusting flour until it’s soft and together – maybe about 2 -3 minutes.
3. Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds.
4. To stack without using wax paper, just generously dust both sides of the rolled-out dough to avoid sticking to each other.
5.Heat your grill pan high heat until it smokes, cook each side of the flatbread for a few minutes until puffy and lightly charred. We usually brush olive oil on each side of the bread.
6. Sprinkle the crushed cumin seeds + salt.
7. Serve with a side dip, like baba ghanoush.
I have to admit, we get garlic breaths after eating baba ghanoush as it’s quite garlicky! YUM!