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.
Ingredients
Hint:
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
kochen@bettybossi.ch
Cucumber & herb salad
Flatbread
To top the flatbreads
How it's done
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.
Flatbread
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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