Rosemary flatbread with Muhammara hummus

main dish
Total: 35 min. | Active: 35 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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
Flatbread
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

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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