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THIS RECIPE USES
Cauliflower Flour Mix
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Ingredients
Flatbreads
- 2 cups PPP flour + ½ cup for rolling
- 1 ½ tsp xanthan gum
- 1 tsp baking powder
- 2 tsp flake salt
- 1 tsp nigella seeds optional
- 1 ½ cups water
- 3 tbsp olive oil
Toppings
- 2 small sweet potato cut into quaters
- 1 medium eggplant sliced into 1cm thick rounds
- 3 tbsp olive oil
- Salt fresh ground pepper
- 1 to mato sliced
- 1 Lebanese cucumber thinly sliced on an angle
- 1 cup each picked coriander & flat parsley
- 1 lemon
- 2 tbsp Extra virgin olive oil
- 1 cup hummus
- 3 eggs soft boiled 7 minutes, cut into quaters
- 8 Pickled chilis optional
- 2 tbsp za’atar
Method
- For the flatbreads, combine the ingredients, using only 1 tbsp olive oil and knead to a smooth dough. Then let rest for 10 minutes. Divide the dough into 6 pieces, then roll into balls. Use the extra flour and roll the balls into 5mm thick rounds. Preheat a non-stick frying pan over a high heat. Brush each flatbread with the 2 tbsp olive oil and cook in the frying pan for 20 seconds each side until golden and soft. These can be stored, covered at room temp for 1 day. Rewarm when needed.
- Preheat an oven to 200C. Toss the sweet potato with some of the oil and brush the cut eggplant with the remaining, Season both and roast both for approx. 15 minutes until cooked.
- To serve, combine the tomato, cucumber, herbs and dress with the olive oil and a little lemon and seasoning.
- Spoon some hummus onto the flatbreads, then top with some torn roast sweet potato or eggplant and a squeeze of lemon and some za’atar. Top this with some of the salad, egg and pickled chilli.
