Rosemary flatbread with Muhammara hummus

Rosemary flatbread with Muhammara hummus

Total: 35 min. | Active: 35 min.
vegan, lactose-free
Nutritional value / people: 283 kcal
, Fat: 14 g
, Carbohydrate: 30 g
, Protein: 8 g

In recent months, I've developed a passion for baking. This wasn't always the case as I used to think that baking bread was simply too time-consuming. Even now, I don't always have time to spend half a day making a sourdough loaf. In such cases, I go back to my favourite flatbread recipe which doesn't require any kneading or rising. Muhammara hummus goes beautifully with this rosemary-flavoured bread. A simple cucumber & herb salad will add a delicious, fresh kick.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cucumber & herb salad

¼ cucumber, washed, diced
½ bunch peppermint, finely chopped
½ bunch coriander, finely chopped
½ lemon, use only the juice
salt, to taste


150 g spelt flour
1 tsp salt
1 tsp baking powder
1 sprig rosemary, finely chopped
100 g vegan almond yogurt
1 tbsp olive oil
oil for frying

To top the flatbreads

175 g hummus (Karma Muhammara)
1 tbsp almond, coarsely chopped
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How it's done

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Cucumber & herb salad

In a bowl, mix the cucumber with the herbs and lemon juice, season with salt. Cover and refrigerate the salad until ready to serve.


Mix the flour, salt, baking powder and rosemary in a bowl. Add the yogurt and oil, mix and knead into a smooth dough. Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll out into flatbreads approx. 0.5 cm thick. Heat a non-stick frying pan. Cook the flatbreads over a medium heat for approx. 2 mins. on each side, remove and keep warm.

To top the flatbreads

Spread the hummus over the flatbreads, top with the cucumber & herb salad, sprinkle with almonds.

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