A simple Yogurt Flatbread is served alongside a spicy, sweet, and smoky Vegan Sweet Potato Hummus. Perfect for a fall or winter appetizer or snack.
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, Naturally Ella, chose this week’s recipe – a simple “blank canvas” homemade hummus. Delicious on its 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.
Flatbread recipe slightly adapted from Yotam Ottolenghi’s Plenty
Sweet Potato Hummus & Yogurt Flatbread
- ½ cup spelt flour, plus extra for kneading/rolling
- ½ cup yogurt
- ¾ teaspoon baking powder
- ¼ teaspoon sea salt
- Extra-virgin olive oil or butter for the pan
- ½ medium sweet potato, baked until mushy
- 1 can chickpeas (1.5 cups)
- 2 tablespoons tahini
- ½ tablespoon maple syrup
- 1 garlic clove
- ½ teaspoon sea salt, more to taste
- 1 teaspoon paprika, plus more for garnish
- ½ teaspoon minced rosemary
- Juice of ½ small lemon or ¼ large lemon
- Fresh black pepper
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon cayenne (optional)
- Make the yogurt flatbreads: Combine the flour, yogurt, baking powder, and salt. Mix together with your hands to form a ball of dough. Add more flour if you need to, just enough so it's 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 roll them into flat disks with a rolling pin.
- Heat a skillet over medium heat and add the oil or butter. Place the flatbreads in the pan and 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 instead of making them all at once and storing them.
- Make the sweet potato hummus: Process the sweet potato, chickpeas, tahini, maple syrup, garlic, salt, paprika, rosemary, lemon juice, pepper, and cayenne, if using, in a food processor until smooth. Taste and adjust seasonings to your liking. Garnish with a drizzle of olive oil and a dusting of paprika. Serve with the yogurt flatbreads.