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Wholemeal spelt flatbreads with beetroot houmous, herby fat-free yoghurt and dukkha Recipe

Make wonderful healthy spelt flatbreads and serve them hot with these nutritional dips

  • Preparation
    1hr
  • Cooking time
    30mins
  • Rest time
    0mn
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • Part one of the recipe
  • Spelt flower : 500 g
  • Maldon salt : 8 g
  • Dove's Farm Quick Yeast : 5 g
  • Water : 250 ml
  • Olive oil : 20 ml
  • Part two of the recipe
  • Cooked red beetroot : 300 g
  • Breadcrumbs : 40 g
  • Sesame tahini : 30 g
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Cumin seed(s) : 4 Tsp
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 10 Turn
  • Part three of the recipe
  • Flat leaf parsley : 0.25 bunch
  • Fresh mint : 0.25 bunch
  • Chive(s) : 0.25 bunch
  • For the rest of the recipe
  • Finely chopped almonds : 100 g
  • Cumin seed(s) : 3 Tsp
  • Coriander seeds : 3 Tsp
  • Sunflower seeds : 20 g
  • Garlic clove(s) : 1 whole
  • Dried red chilli(s) : 1 Tsp
  • Maldon salt : 3 pinch(es)
  • Olive oil : 100 ml
Method
  • 1. PART ONE OF THE RECIPE

    Mix all the ingredients to a dough, then knead until smooth and strong – about ten minutes. Leave in a covered bowl to double in size – about an hour, if your house is nice and warm. Take squash-ball sized pieces of dough, roll them into balls, then roll out using a rolling pin and plenty of flour to about 2mm thick. Cook in a hot, dry frying pan for about 30 seconds on each side. If you have a blowtorch, use it at the same time to char the bread – it will make it puff up lots as well. Serve while still warm, or reheat wrapped in foil in a hot oven.

  • 2. PART TWO OF THE RECIPE

    Toast the cumin seeds in a dry pan over medium heat until fragrant. Crush in a pestle and mortar or spice grinder. Grate the garlic and add to a food processor with the rest of the ingredients. Blend to a rough paste, then taste and adjust the seasoning. Tip onto a large plate and dress with olive oil.

  • 3. PART THREE OF THE RECIPE

    Roughly chop the herbs. Tip the yoghurt onto a large plate, throw over the herbs and seasoning, stir a little, then dress with plenty of olive oil.

  • 4. FOR THE REST OF THE RECIPE

    Toast the almonds in a dry frying pan, then remove. Add the spices and chilli and toast until they start to pop. Add to the almonds along with the finely chopped garlic. Transfer to a serving dish.

Chef's tip

«Vary the spices and nuts in the dukkha according to what you like. Fresh or dried mint is good.»

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