SUNDAY BRUNCH - FLATBREAD WITH HUMMUS, ZHOUG, ROAST TOMATOES, OLIVES + A FRIED EGG
Dress code: Got to be pyjamas! (Featured: Flora Pink Long Set)
You will need:
Flatbread (shop bought is perfect or we’ve also included a recipe at the end)
Oil for frying
Tin of chickpeas
Zest + juice of 1 lemon
1 large clove of garlic
2 tbsp Tahini
1 tsp cumin
Salt + pepper
(Put everything except the water into a blender and blend until smooth. Add water in small amounts to loosen the consistency of the mixture)
1 tsp caraway seeds
3 long green chillies, deseeded + chopped
3 cloves of garlic
¾ tsp ground cardamom
¼ tsp ground cloves
Bunch of coriander leaves chopped
60 ml olive oil
Juice of 1/2 lemon
(Dry roast the caraway seeds on a pan for 2 minutes. Then put everything into a blender and whizz until broken down)
Punnet of small vine tomatoes
Lug of olive oil
Salt + Pepper
(Mix everything together in a roasting dish + cook in a preheated 200oC oven for approx. 15-20 minute until soft and starting to blacken on top)
450g plain flour (+ extra for kneading and rolling)
1 sachet of dry yeast
300 ml warm water
1 tbsp sugar
180g Greek yogurt
2 tsp salt
Bunch of parsley chopped
Combine the yeast, sugar + water in a large bowl and allow to sit for 5-10 minutes.
Whisk in the Greek yogurt olive oil + salt.
Stir in the flour + parsley with a wooden spoon until the dough comes together.
Turn out onto a well-floured counter + turn the mixture to coat in the flour.
Knead for 3-4 minutes continuing to sprinkle more flour if needed.
Divide dough into 10 balls + sprinkle lightly with flour. Then cover with a clean tea towel + rest for 15 minutes.
One by one roll each dough ball out to approx. 7inch circle. Brush the top lightly with the olive oil.
Preheat a pan then place the dough, oiled side down, onto the pan. Lightly brush the top surface with oil + then turn over. Allow the flatbread to cook for approx. 1 1/2 minutes on each side.
Repeat rolling, oiling + cooking for each flatbread.
Wrap cooked flatbreads in a clean tea towel to keep warm. Or to make thing easier, cook the day before + reheat in the microwave or on the pan before serving serving.
Put one warm flatbread on each plate. Spoon hummus on top and spread roughly with a spoon. Top with a fried egg (or 2), drizzle with zhoug and arrange roasted tomatoes (and juices), olives and coriander on top.
Now that's amore! x