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.
Yogurt Flatbreads:
makes 4 breads, approximately 5-inch diameter
slightly adapted from Yotam Ottolenghi’s Plenty
INGREDIENTS:
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
METHOD:
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:
INGREDIENTS:
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
METHOD:
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.
I love the sweet potato addition! Never would have thought of adding that in hummus. 🙂 Your pictures look so elegant… love it!
#1—Have I told you I love your blog?
#2—Lets trade naan for flatbread.
#3—Love the salty/sweet/smoky combo!
Hi Melissa,
thanks! I love your blog too… I’m excited to try your naan recipe, I’ve been searching for one lately 🙂
mmm…sounds delicious! i’ve never made flatbread before, but may have to take a stab at it!
This flatbread sounds ahhh-mazing and I love sweet potato hummus (can’t go wrong.)
Thank you for the kinds words!
The sweet potato hummus looks fantastic! I love the addition of honey along with the cayenne. A great combination of flavours. Beautiful lighting in the photos. 🙂 So welcoming. Cannot wait to try making these flat breads. I want to make an avocado salsa this week and think this flatbread would be perfect for scooping 🙂
Hope you had a nice Monday!
Thanks for sharing the flatbread recipe! I am always on the lookout for easy homemade breads and this one looks fantastic! I gave my stepmom Plenty for Christmas and we’ve cooked a couple of wonderful things from it together so far. It’s a great one!
Thanks! Yea, breads aren’t usually my thing because I don’t have the patience for kneading, rising, punching, etc…
The flatbread looks awesome. I am such a wimp when it comes to making breads. I also made a sweet potato hummus this week but bean free!
I love the addition of the sweet potato, and your beautiful photos!
And now I really want to make this yogurt flatbread.
Looks wonderful! I have half a sweet potato in my fridge that I may just have to add to my leftover hummus 🙂
I’ve had that yogurt flatbread recipe dog-eared in Plenty for months. I’ll be making that tonight to eat with the leftover hummus. Love your addition of sweet potato to the hummus.
the ottolenghi flatbreads are a favourite here! and now we have something new to pair them with. how gorgeous!
just found your blog, and wow, so lovely!
thanks!
Those flatbreads look so appetizing. I have the Yottam book – will be sure to look them up in it.
I looooove sweet potatoes! This looks awesome. Thanks for sharing the flatbread recipe too! I’ll have to keep that on hand. There were so many creative renditions this week–loved it!
The flat bread looks wonderful and so does the hummus. You guys have an amazing blog and I am so glad to be a new follower!
I seriously love flatbread and can’t wait to try yours! I made sweet potato hummus earlier this fall, it’s one of my very favorite variations on standard hummus!
I love spelt flour! I make oat flour tortillas, but flatbreads look a little different, so I’ll use this recipe when I give them a try. They look delicious! 🙂
I use oat flour a lot also (and it would totally work with these). I seem to trade off between having oat and spelt on hand.
I love that cookbook. Your photos are gorgeous. Thanks for sharing a simple and lovely recipe!
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What a beautiful combination! Can’t wait to try this flat bread. And your hummus – you should enter it in the NC Sweet Potato Commission’s blogger recipe contest!
Hi,
This recipe looks amazing!
Can I substitute the spelt for rye or almond or rice flour?
Paprika – hot or sweet?
Thanks!
Samantha
Thanks!
About the flour – I’m really not sure (I’m not an expert on the science of flours). The original recipe called for whole wheat, I just happened to used spelt and it worked well. Almond and rice are both quite different from wheat/spelt so I can’t really anticipate how the result would be. Oat flour would be a closer substitution if I was going to pick the next closest flour that’s gluten free to experiment with.
You can use hot or sweet paprika – whichever you prefer! Depends on if you like things spicier/smokier or on the sweeter side… both should work just fine…
Hope that helps!
Thanks for sharing the recipe. I love sweet potato but unfortunately I don’t really like hummus. Is spicy sweet potato gnocchi would taste good for the flatbread? If so, I would try to make it this weekend.
How to Make Sweet Potato Fries
Hi Yui,
Sweet potato gnocchi sounds wonderful, I’m sure the flatbread would be a nice side to it.
I made both of these today to accompany Baba Ganoush and they were amazing! So so impressed with the results, I used a little more sweet potato than the recipe called for but it just meant I needed more seasoning to take the extra sweetness out of it. It went down a storm with two very fussy eaters as well! Thank you so much for posting these lovely recipes!
I cannot believe that I dit not thank you for posting this recipe yet! This must be one of my favourite flatbread recipes. I enjoy it so much I even posted it on my own blog. I have a batch waiting for me in the fridge right now! Thank you!!
http://afracooking.wordpress.com/2012/04/06/spelt-yoghurt-flatbread-straight-from-the-fridge/
I cannot wait to try the flat bread recipe, I discovered your blog a couple of days ago, and have been back to visit every time a have a spare second since! Really inspiring and beautifully composed!! Thanks so much in advance!!
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