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
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Prep:30 mins
Cook:15 mins
plus at least 1 hr marinating - Serves 4
- Easy
Nutrition per serving
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kcal 715
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fat 45g
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saturates 13g
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carbs 54g
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sugars 5g
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fibre 5g
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protein 20g
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salt 2.9g
Ingredients
- 100ml extra virgin olive oil
- ½ tbsp sumac
- 1 tsp chilli flakes, plus extra to serve (optional)
- zest ½ lemon
- 200g feta, chopped
- 150g pot natural yogurt
- ½ small pack dill, finely chopped
- ½ small red onion, finely sliced
- 90g bag rocket
- 50g Kalamata olives, stoned
- 30g pumpkin seeds, toasted
- 250g plain flour, plus extra for dusting
- 1 tbsp cumin seeds, lightly crushed
- 1 tbsp olive oil
Method
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.
