Name: Grilled & filled cumin flatbreads
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
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

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Grilled & filled cumin flatbreads

Grilled & filled cumin flatbreads

Georgina Fuggle

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Serves 4

Easy

Prep: 30 mins

Cook: 10 mins - 15 mins

plus at least 1 hr marinating

A star rating of 5 out of 5.2 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the flatbreads

250g plain flour

plus extra for dusting
1 tbsp cumin seeds

lightly crushed
1 tbsp olive oil

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Nutrition: per serving

kcal715
fat45g
saturates13g
carbs54g
sugars5g
fibre5g
protein20g
salt2.9g

Method

step 1

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.
step 2

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.
step 3

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.)
step 4

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.

Recipe from Good Food magazine, July 2016

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A star rating of 5 out of 5.2 ratings

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