Grilled & filled cumin flatbreads
- Preparation and cooking time
- Prep:
- Cook: -
- plus at least 1 hr marinating
- Easy
- Serves 4
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- 100ml extra virgin olive oil
- ½ tbsp sumac
- 1 tsp chilli flakesplus extra to serve (optional)
- zest ½ lemon
- 200g fetachopped
- 150g pot natural yogurt
- ½ small pack dillfinely chopped
- ½ small red onionfinely sliced
- 90g bag rocket
- 50g Kalamata olivesstoned
- 30g pumpkin seedstoasted
For the flatbreads
- 250g plain flourplus extra for dusting
- 1 tbsp cumin seedslightly crushed
- 1 tbsp olive oil
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.
