Homemade Flatbread & Baba Ganoush
Prep time: 1 hour 30 minutes
To kick off our Easter Feast with
@cottononkids, we are bringing you the most delicious starter! Make flatbreads from scratch that can either be served with the chicken (coming soon) or dipped into your homemade Baba Ganoush!
You won’t need to buy store bought dip again once you’ve whipped up this super easy eggplant dish… and trust me, nothing from the shops tastes this good!
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Prep time: 1 hour 30 minutes Cook time: 1 hour
Total time: 2 hours 30 minutes
1 sachet (approx 7g) Dry yeast 250 g/mL Warm water 1 tsp Sugar 400 g Flour 1 tbsp Flaky/normal salt 2 tbsp Olive oil Spray oil
2 Eggplants 2 tbsp Flaky/normal salt 2 tbsp Olive oil 1 tsp Ground cumin 2 cloves Garlic 3 (heaped) tbsp Natural Greek yoghurt 3 tbsp Tahini 2 Lemons 1 tsp Finely chopped parsley 1 tsp Smoked paprika
Start by preheating the oven to 180
°C on fan force. 2)
Then empty 1 sachet (approx. 7g) of dry yeast into a jar and cover with 250g/mL of warm water.
Next add 1 teaspoon of sugar to the jar and let the yeast activate for approx. 5 minutes.
Now put 400g of flour, 1 tablespoon (approx. 5g) of flaky salt and 2 tablespoons of olive oil into a large mixing bowl.
Then add the activated yeast and mix together on low speed/by hand.
Once dough has come together, knead the dough for approx. 3 minutes on medium speed/by hand.
Place the dough in a greased bowl, cover with a tea towel and let rise for 1 hour.
Once risen, sprinkle some flour onto a clean surface and divide the dough into 6 110g portions.
Next roll each portion of dough into a ball using your hands, then set aside to rise for an additional 10-30 minutes.
Once risen, use a rolling pin and a bit of flour to work each ball of dough into flat discs (approx. 5mm thick).
Then cook the flatbread using a non-stick pan on medium heat until smallish golden spots have formed on both sides (note: the flatbread should bubble up!)
While the flatbread is rising make the baba ganoush by dicing 2 eggplants into 1cm cubes, then place them into an ovenproof pan.
Next add a generous sprinkle of salt, 1 teaspoon of ground cumin and 2 whole cloves of garlic.
Drizzle with a generous amount of olive oil, then pop the pan into the oven for approx. 40 minutes.
Once out the oven, place the roasted eggplant and garlic into a blender/processor (don’t forget to peel off the outer layer of the garlic cloves).
Next add 3 heaped tablespoons of natural Greek yoghurt, 3 tablespoons of tahini and the zest and juice of 2 lemons.
Blend together to the texture of your liking, then set aside.
To serve, spread the baba ganoush onto a large plate/bowl, drizzle with olive oil and sprinkle with some finely chopped parsley, smoked paprika and salt.
Finally, cut the flatbread into triangle cutouts and place them alongside the baba ganoush.