Try this healthy Mediterranean-inspired protein-loaded flatbread dish. Serves 2, but you’ll be tempted to have both servings!
Ingredients
- FLATBREAD
- 250g chickpea flour
- 6g (2 tsp) psyllium husk powder
- 5g (1 tsp) baking powder
- 1g (½ tsp) fine salt
- 6g (2 tsp) cumin seeds, crushed
- 240ml water
- YOGHURT
- 250g low-fat plain yoghurt
- zest of 1 lemon
- 1 garlic clove, peeled and minced
- salt and freshly ground black pepper, to taste
- TOPPINGS
- 2 – 4 fried eggs
- vine tomatoes, chargrilled
- handful fresh coriander leaves
- 100g pitted black olives, drained and chopped
- 100g pitted green olives, drained and chopped
- sumac, to sprinkle
- za’atar, to sprinkle (find at woolworths.co.za)
- olive oil, to drizzle
- lemon wedges, to serve
Instructions
1 For the flatbread, preheat the oven to 230˚C. Line a baking sheet with baking paper. Set aside until needed. Combine the chickpea flour, psyllium husk powder, baking powder, salt and crushed cumin seeds together in a bowl. Whisk to remove any lumps. Add the water and stir until well combined. Set aside to rest for 5 minutes before stirring again. The aim is to create a thick, wet mixture that is similar to cake batter.
2 Pour the mixture into the prepared baking sheet. Use an offset spatula to spread the mixture into an oval shape of about 1,5cm in thickness.
3 Bake in the preheated oven until crisp, about 5 minutes. Remove from oven and set aside to cool slightly.
4 For the yoghurt, combine all of the yoghurt ingredients in a serving bowl. Set aside until needed.
5 To assemble, spread a layer of the yoghurt over the surface of the flatbread. Top with the fried eggs, chargrilled vine tomatoes, fresh coriander leaves, and chopped green and black olives. Sprinkle with the sumac and za’atar, and drizzle with the olive oil. Serve with the lemon wedges alongside, for squeezing.
Recipe shared by Food&Home.
Feature Image: Food&Home
