Tragically no photos of these, they all got eaten too quickly to snap. But once you’ve made your own hummous and flat breads you’ll never go back to shop-bought.
This is adapted from Jersualem by Yotam Ottolenghi and Sami Tamimi to make it quicker and easier with tinned chickpeas. It came as a revelation to me that it tastes better without oil.
- 400g tin of chickpeas
- About 150g of tahini
- Half a big lemon
- Ice cold water from the fridge
- A huge clove of garlic
Drain the chickpeas and put in a food processor. Chop and pound the garlic in a pestle & mortar and add to the chickpeas with the lemon juice. Do not add any salt if the chickpeas were in salted water. Add about half the amount of tahini compared with the amount of chickpeas. Whizz up and slowly add iced water until it becomes a smooth paste. Add more lemon juice or other flavourings to taste – smoked paprika and cumin are big favourites here but this is so simple and delicious it really doesn’t need anything else.
Adapted from the superb River Cottage Handbook No.3: Bread by Daniel Stevens.
- 200g plain flour
- 300g strong white bread flour
- 5g powdered yeast
- 10g fine salt
- 325ml semi-skimmed milk
- 1 tbsp olive oil
Put all the dry ingredients in a food mixer with a dough-hook attached. On a slow speed, add the oil and gradually add the milk. Knead for about 10 minutes and cover the bowl with clingfilm and leave in a warm place for about an hour or until it has doubled in size.
Knock the dough back and on a well-flowered worktop roll out shapes that are big enough to fit in your frying pan – any size will do, about 4mm thick. Heat a dry pan as hot as you can get it, open doors & windows to temporarily quieten the smoke alarms with a juicy bone.
When the pan is really hot, pop a rolled-out piece of dough in. It will start to bubble and when slightly charred onderneath, flip it over until cooked on both sides. (Daniel Stevens uses the stove and a grill for the tops but I found this too much bother, and indeed I was getting too hot!). Serve with the hummous you made above. This is a half-quantity from the original recipe but it still made about 10 small flatbreads, plenty to feed all 5 of us.