RECIPE: Wholemeal Flatbreads

hummus

Flatbreads are an accompaniment many cuisines from around the world and are given a variety of names, such as tortillas and chapatis. If you make the soft variety, they are fantastic for wiping up dishes with sauce, such as curries. When made crisp and cut into pieces, they are ideal for serving with dips, such as guacamole, baba ganoush, or houmous. They are also budget-friendly and quick to make. Many people prefer to make the wholemeal varieties of flatbreads for the additional health benefits. Here is how to make flatbreads for six people.

Ingredients for Wholemeal Flatbreads

  • 7 oz/ 200g wholemeal flour
  • 3 1/2 fl oz/ 100 ml warm water
  • 1/4 tsp salt
  • 2tbsp olive oil (plus additional oil for cooking)

How to Make Wholemeal Flatbreads

  1. Put the flour and salt into a bowl.
  2. Slowly add the water while stirring in with your hand to create a dough.
  3. Sprinkle some flour onto your work surface and put the dough on the flour.
  4. Add the olive oil to the dough and knead for five minutes.
  5. Divide the dough into six balls.
  6. Roll each dough ball into a round, flat shape.
  7. Heat a little oil in a small frying pan and spread around the pan using kitchen paper.
  8. Cook each flatbread for two minutes on each side until it puffs up a little and has some brown patches from contact with the pan.
  9. If you want soft flatbreads, you can now serve.
  10. For crisp flatbreads, brush each flatbread with a little oil before baking for five minutes in the oven.
  11. Cut into pieces and serve.
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RECIPE: Flatbreads

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Flatbreads are served as part of many cuisines from across the globe and are given a variety of names. While soft, they are fantastic for wiping up dishes with sauce, such as curries. When made crisp and cut into pieces, they are the perfect accompaniment to dips, such as guacamole, baba ganoush, or houmous. They are also budget-friendly and quick to make. Here is how to make flatbreads for six people. 

Ingredients for Flatbreads

  • 7 oz/ 200g plain flour
  • 3 1/2 fl oz/ 100 ml warm water
  • 1/4 tsp salt
  • 2tbsp olive oil (plus additional oil for cooking)

How to Make Flatbreads

  1. Put the flour and salt into a bowl.
  2. Slowly add the water while stirring in with your hand to create a dough.
  3. Sprinkle some flour onto your work surface and put the dough on the flour.
  4. Add the olive oil to the dough and knead for five minutes.
  5. Divide the dough into six balls.
  6. Roll each dough ball into a round, flat shape.
  7. Heat a little oil in a small frying pan and spread around the pan using kitchen paper. 
  8. Cook each flatbread for two minutes on each side until it puffs up a little and has some brown patches from contact with the pan. 
  9. If you want soft flatbreads, you can now serve.
  10. For crisp flatbreads, brush each flatbread with a little oil before baking for five minutes in the oven. 
  11. Cut into pieces and serve. 

 

 

 

 

 

RECIPE: Simple Humous

hummus

Houmous, also known as hummus, is a chickpea-based dip of Middle Eastern origin. It is proof that some of the simplest dishes to make are also the most delicious. It is fantastic served with flatbreads or as a dip for crudites. Her is how to make a simple, delicious, and cheap houmous.

Ingredients for Houmous

  • 2 x 400g tins of chickpeas
  • 6 tbsp olive oil
  • 2 tbsp tahini
  • 2 crushed cloves of garlic
  • Juice of half a lemon
  • Paprika (optional)

How to Make Humous

  1. Drain the chickpeas and rinse in cold water.
  2. Put the chickpeas in a food processor with the olive oil, tahini, garlic, and lemon juice.
  3. Blitz the ingredients until they have formed a smooth paste.
  4. Transfer to a serving bowl and sprinkle with paprika if you wish. 

RECIPE: Baba Ganoush

baba ganoush

Baba Ganoush is a delicious aubergine (eggplant) dip of Middle-Eastern origin. It is delicious served with flatbreads or dipping foods, such as crudites. This smoky flavoured dip is easy to make and inexpensive. Here is how to make baba ganoush. 

Ingredients for Baba Ganoush

  • 3 aubergines (eggplants)
  • Juice of 1 lemon
  • 3 crushed cloves of garlic
  • 3 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp parsley
  • 1 tsp salt
  • Black pepper to taste

How to Make Baba Ganoush

  1. Pierce the skins of three aubergines repeatedly using a fork.
  2. Place the aubergines under the grill for around 15-20 minutes, turning occasionally. The skin should char and the flesh will feel soft. 
  3. While the aubergines are grilling, use a pestle and mortar to make a paste with the crushed garlic, pepper, lemon juice, tahini, salt and 2 tbsp of the olive oil. 
  4. Leave the aubergines to cool before cutting in half lengthways and scooping out the flesh. 
  5. Put the aubergine flesh in a bowl and combine with the paste you made in the pestle and mortar. 
  6. Mix well before transferring to a serving bowl and finishing with the remaining olive oil and a sprinkle of parsley. 

FOOD NEWS: Global Hummus Crisis

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Sad news for fans of hummus as it has recently been declared that there is a global shortage of this product. Millions of people internationally enjoy eating hummus as either a dip, a filling or an accompaniment, but they are now facing disappointment when they visit the store.

The space that is usually filled with hummus is now left bare as shopkeepers are struggling to get hold of this popular Middle Eastern dip to meet the demands of consumers. So, what has caused hummus to suddenly become unavailable?

The answer to this is easy- there are simply not enough chickpeas. The main areas that produce chickpeas have suffered from poor crops over the last 12 months and this has led to a shortage in the availability of the product.

This, in turn, has had a knock-on effect on the prices that consumers pay. As there are not enough chickpeas to meet demands, the cost of buying this product has been driven up and companies that make hummus are paying through the nose. This has led to them passing on the additional cost to consumers by hiking up the prices.

Fans of hummus can only hope that chickpea costs are better this year and there favourite Middle Eastern dip is back on the shelves soon.