Hummus is the key ingredient in these soft, easy-to-make flatbreads.
- 2 cups (300 g) plain flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (125 g) hummus
- ½ cup (250 ml) water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 5-10 minutes
1. Place flour, baking powder and salt in a bowl and stir to mix. Add hummus and most of the water (how much you need will depend on the flour and how thick the hummus is). Mix, adding more water if needed, to create a shaggy dough.
2. Turn onto a floured bench and knead for a few minutes to create a smooth ball of dough. Divide the dough into 4 to 6 pieces, shape into balls and allow to rest under a tea towel for 5-10 minutes. (Four pieces will create breads about 25cm across, so if you have a smaller pan, make 6 breads).
3. Preheat a flying pan on medium-high heat.
4. Roll out one ball, turning the round of dough a quarter turn between each rolling, until you have a large disc about 3-5mm thick. Add a light sprinkling of flour occasionally as you roll, to prevent sticking.
5. Brush the pan lightly with oil and then lift the dough into the pan. Cook for a few minutes, until the bread starts to bubble slightly and is browning on the bottom. Brush the top with oil and flip the bread over. Cook for a few minutes more.
6. Stack cooked breads in a clean tea-towel as you repeat with remaining dough.
7. The breads will keep, sealed, in the fridge for a day or two. Reheat in the oven, wrapped in foil, in a pan, or in the microwave.