George’s Top Tip:
“You can do the first part of the flatbread then while it’s proving do the hummus and any other things you wish to have with it.”
2 1/4 teaspoons dried active yeast
1 tablespoon caster sugar
1 tablespoon of salt
350ml warm water
110g Greek yoghurt
500g plain flour
1 tbsp cumin
1 tbsp paprika
1 tbsp of dried coriander
1. Dissolve the yeast sugar and salt in the warm water.
2. Mix this solution with the rest of the ingredients into a soft elastic dough. It shouldn’t be sticky – if it is, add a little more flour.
3. Mould into a ball on a lightly floured surface (give it some room as it will expand). Cover with a damp tea towel. Leave for 3 hours (you could crack on with the hummus now if you wanted to).
4. Slice into 8 or 16 pieces (mini ones are quicker to cook and easier to flip). Turn these into balls and flatten them so they look like pizza dough, place a damp tea towel over them again and leave for another 15 minutes.
5. Heat a frying pan or griddle until it’s very hot. Place each dough disc in one at a time. Use a spatula to press the disk down as much as you can (until frying noise settles) after 30-seconds flip it over and repeat.
6. When both sides are cooked put on a plate and serve. To keep it warm wrap in a clean tea towel.
400g tin of chickpeas, drained and rinsed
60ml extra virgin olive oil
2-3 big garlic cloves (1 1/2 tsp lazy garlic) – I like it quite garlicky so use less if you’re not so keen
Juice of 1 lemon
3 tbsp Tahini
1 tbsp Harissa paste
1 tbsp Piri Piri seasoning
Garnish is optional (more olive oil, lemon juice, olives, sundried tomatoes or Piri Piri sauce)
1. Put the chickpeas and extra virgin Olive oil in a food processor (or a bowl and use a hand blender but make sure you get an even consistency) until almost smooth.
2. Add the Garlic, lemon juice, Tahini, Harissa paste, Piri Piri seasoning, water and blitz again until smooth and silky, about 5 minutes. If it’s too thick add a little more water a bit at a time until you are happy.
3. Add your garnish then serve.