SERVES: 4 PREP TIME: 30 minutes
These flatbreads are great for a lovely lunch or picnic on a sunny day with seasonal vegetables and creamy Udo’s Ultimate Oil Blend hummus.
Place the chickpeas, tahini, lemon zest and juice, Udo’s oil and miso into a food processor and the ice cubes process until smooth, the ice helps with the wonderfully smooth and creamy texture. Store the hummus in a sealed container in the fridge until you are ready to serve.
Place all of the dressing ingredients in a jar and shake until totally combines and set aside until ready to serve.
In a large mixing bowl, add the dough ingredients and knead the mixture with your hands until the dough comes together and easily rolls into a soft ball. Depending on your chosen plant-based yoghurt, you may need a little more or less flour, so that by the time the dough is mixed, it should not be too sticky and easy to roll.
On a floured surface, divide the dough into 4 equal parts and then roll it into round flatbreads about ¼ cm thick. Keep the dough rotating and dust it with flour as you go, so that it does not stick to the floured surface.
Heat a large frying pan on a medium heat and add the flatbreads one by one, then cook them for two minutes on each side, so that they are lightly golden and you can clearly see that they are cooked through.
If you are making a few flatbreads, them place them on a baking try in the oven while the other ingredients cook, making sure that they are in the oven for less than five minutes to avoid them drying out.
Serve the flatbreads on your chosen plate laden with hummus, tomatoes, fresh leaves and dressing and enjoy.