GRILLED & FILLED CUMIN FLATBREADS
Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives, toasted pumpkin seeds and yogurt
Provided by Georgina Fuggle
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Whisk together the extra virgin olive oil, sumac, chilli and lemon zest in a medium-sized bowl. Add the feta and toss together lightly with your hands. Cover and set aside in the fridge for at least 1 hr or up to 2 days.
- To make the flatbreads, tip the flour into a large bowl with 1 tsp salt and the cumin seeds. Make a well in the centre and pour in the oil and 150ml warm water. Mix together well. Turn out onto a floured surface and knead for a few mins until smooth. Leave to rest in a lightly floured bowl for 15 mins. Meanwhile, mix together the yogurt and dill. Season and set aside.
- Divide the dough into four pieces. Roll each one out on a lightly floured surface to the thickness of a £1 coin. Put on the hot grills of a barbecue and grill each side for 2 mins or until puffed up. (Alternatively, heat a griddle pan until really hot and cook the flatbreads one at a time, for 2 mins each side or until beginning to brown.)
- Pile up the flatbreads with the feta, onion, rocket and olives. Drizzle over the marinating oil and the yogurt. To serve, sprinkle over the pumpkin seeds and a little more chilli flakes, if you like.
Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.9 milligram of sodium
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