This is the easiest flatbread recipe ever… a total go-to of mine for any meal or snack requiring dipping or wrapping. It involves just four ingredients that you probably already have in your kitchen and just a few minutes to combine and roll out the dough. The longest part is letting the dough sit in the fridge for an hour, but I’ve gotten away with cutting that back to 20 or 30 minutes while I’m making the other components of my meal…
Today the other “component” is this smoky sweet potato hummus, as my contribution to The Food Matters Project. Erin from one of my favorite blogs, Naturall Ella, chose this week’s recipe – a simple “blank canvas” homemade hummus. Delicious on it’s own… but the choices of flavors to add are endless.
I made some sweet potato veggie burgers the other night (post coming soon) and I had half of a mushy baked potato in my fridge so the decision made itself. This is a little sweet, a little smoky, a little earthy and a little spicy. I would say my recipe combination here is on the medium side, but feel free to punch up the paprika and cayenne to make it more bold… taste as you go and adjust as you wish.
For the original recipe, visit Naturally Ella.
For countless other variations, click here to see what the other members came up with.
makes 4 breads, approximately 5-inch diameter
slightly adapted from Yotam Ottolenghi’s Plenty
1/2 cup spelt flour, plus extra for kneading/rolling
1/2 cup yogurt
3/4 teaspoon baking powder
1/4 teaspoon salt
a little oil or butter for the pan
Combine all ingredients. Mix them together with your hands to form a ball of dough. Add more flour if you need to, just enough so they’re not too sticky.
Knead for about a minute until the dough is smooth. Put in plastic wrap and refrigerate for at least 1 hour or up to a few days.
Divide into 4 balls and using a rolling pin, roll them into flat disks.
Heat a skillet and add butter or oil, and then the raw flatbreads. Cook for a minute or two on each side like you would cook a pancake. Flip when you start to see bubbles, and remove when they’re at your desired level of browning or char.
Serve immediately, they’re best right off the skillet. If you want to make extra for later, I would keep the raw dough balls in the fridge and cook as needed vs. making them all at once and storing them.
Sweet Potato Hummus:
1/2 a medium sweet potato, baked until mushy
1 can chickpeas (or 1.5 cups)
2 tablespoons tahini
1/2 tablespoon maple syrup
1 garlic clove
1/2 teaspoon salt (or more, to taste)
1 teaspoon paprika, plus more for garnish
1/2 teaspoon minced rosemary
juice of 1/2 a small lemon (or 1/4 of a large lemon)
1/4 teaspoon cayenne (optional)
pepper, to taste
olive oil for drizzling
Process all ingredients in a food processer. Taste and adjust seasonings to your liking. Garnish with a drizzle of olive oil and a dusting of paprika.