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

Ingredients for 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
  • 1Part 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.

  • 2Part 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.

  • 3part 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.

  • 4for 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.»

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

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  • Preparation  1hr
  • Cooking time  30mins
  • Rest time  0h

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