My "All The Good Things" Flatbread

I can’t even

I’ve created a recipe that I am SO EXCITED TO SHARE WITH YOU! This is it. I ate this beautiful flatbread and had to roll my eyes it was that good. I made an olive oil crust with buckwheat flour, topped it with hummus, green pesto, roasted aubergine, paprika and red onion, crumbled feta, kalamata olives, fresh parsley and to finish it off in fashion – with homemade dukkah. Dukkah is an Egyptian spice mix that I love to put on nearly everything. It has rich aromas from all the spices, nuts and seeds it contains (cumin, coriander, fennel, sesame, salt and hazelnuts). A veggie-loaded buckwheat flatbread topped with dukkah.. NEED I SAY MORE?

Servings: 2-3

Total time: 1 hr 10 min 

For the dough

Ingredients

1 ¼ cups (170g) buckwheat flour

4 tbsp olive oil

9 tbsp water

½ tsp salt

1 tbsp oregano

Instructions

1. In a bowl, add in the buckwheat flour, salt, oregano, olive oil and water and knead until a dough has formed. Dust your working surface with buckwheat flour and with a rolling pin, shape a flat oval. Line a tray with baking paper and place the dough on it.

For the “Good things”

Ingredients

1 paprika

2 red onions

1 aubergine 

2 cloves of garlic

1 tbsp olive oil

salt and pepper 

1 tbsp oregano

½ cup hummus 

3 tbsp pesto of choice (I used green basil pesto) 

½ cup crumbled feta

½ cup kalamata olives, roughly chopped

handful of parsley, roughly chopped

2 tbsp dukkah (see recipe below)

Instructions

1. Preheat the oven to 180°C. Chop the paprika, aubergine, red onion and garlic and coat with some olive oil, salt and pepper as well as oregano. Roast in the oven for 30-45 minutes or until soft and slightly charred. 

2. Bake in the oven for 10 minutes and remove from the heat. Spread the hummus over the flatbread, top with the roasted veggies and dizzle some pesto over it all. Place back in the oven for 15-20 minutes or until the crust is slightly crunchy on the edges. 

3. Top with crumbled feta, kalamata olives, parsley and some dukkah. Slice into pizza-like slices and enjoy with a full heart. You made this. Isn’t that worth smiling about? 

for the dukkah

Ingredients

70g hazelnuts

1 tbsp cumin seeds

1 tbsp fennel seeds

1 tbsp ground coriander

2 tbsp sesame seeds

Instructions

1. In a pan, roast the hazelnuts and remove the skins by rubbing them inbetween your hands with a tea towel. 

2. Return the skinned hazelnuts to the pan and roast along with all other ingredients for 1-2 minutes until you can smell the aromas and the hazelnuts turn lightly golden. 

3. In a food processor, briefly pulse the nut-seed-and-spice mix, but leave it crunchy! Transfer to a jar and allow to cool. 

4. Close your eyes and smell the dukkah – it’s so nutty, rich in aromas and exotic! Spread this on the meal of your choice and experience a wider range of tastes.