Soft flatbreads with crisp golden edges, topped with thyme, sesame and sumac crushed in olive oil. Lovely for breakfast or with tea, and fully plant-based.
Ingredients
Instructions
- 1
Dissolve the yeast in the lukewarm water. Add the flour, salt and 30 g of the olive oil and knead for 8-10 minutes into a soft dough that doesn't stick.
- 2
Cover and let rise in a warm spot for 1 hour, until doubled (rising time not included in total time).
- 3
In a bowl, crush the thyme, sesame, sumac and remaining 70 g olive oil together with a spoon into a thick paste.
- 4
Divide the dough into 4 pieces and roll each on a floured counter into an oval about 1 cm thick.
- 5
Place on a lined baking tray, press dimples into the dough with your fingertips and spread the topping evenly, leaving a 1 cm border.
- 6
Bake in a preheated 230 °C oven for 12-15 minutes until the edges are golden. Serve warm.
Nutrition
Per serving
| Calories | 754 kcal |
|---|---|
| Protein | 16 g |
| Carbs | 105 g |
| Fat | 31 g |
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