Bring the whole family to the table with this easy and wholesome Yoghurt Flatbread served with homemade Sweet Potato Hummus. Simple to make, packed with flavour, and perfect for sharing – straight from the pan to your plate.
Ingredients
For the hummus
175 g cooked and drained chickpeas
300 g sweet potato (peeled weight)
3 garlic cloves
60 ml olive oil
1 tbsp balsamic vinegar
A squeeze of lemon juice
Water, as needed
Salt and black pepper, to taste
For the flatbread
250 g self-raising flour
250 g natural yoghurt
1 tsp garlic powder
A pinch of salt
Paprika and sesame seeds, to taste
Method
Preheat the oven or air fryer to 175ºC.
Chop the sweet potato into small cubes and place in a baking tray.
Add the crushed garlic and a drizzle of olive oil—season with salt and pepper. Mix well.
Roast for 25 minutes, or until the sweet potato is very soft. Let it cool slightly.
Meanwhile, prepare the dough:
In a bowl, combine the flour, yoghurt, garlic powder and salt. Mix well.
Knead the dough gently until it is soft and slightly sticky. Form a ball and set aside.
Make the hummus:
Place the roasted sweet potato (warm or cold), chickpeas and roasted garlic (peeled) in a food processor.
Add olive oil, lemon juice, balsamic vinegar and a splash of water.
Blend until creamy. Adjust the seasoning and add more water if necessary.
Chill the mixture in the fridge.
Now cook the flatbread:
Roll the dough into a log and cut it into equal portions.
Shape each into a ball, then roll out into thin, uneven rounds on a floured surface.
Heat a non-stick frying pan and brush it lightly with olive oil.
Cook each flatbread on both sides until golden and cooked through.
To serve:
Remove the hummus from the fridge. Drizzle with olive oil and sprinkle with paprika and sesame seeds.
Serve with the warm flatbreads.
Tip:
Leftover hummus keeps well in the fridge for up to 3 days. Serve with toast, crackers or another batch of yoghurt flatbread.
RODI products used in the preparation of this Yoghurt Flatbread with Sweet Potato Hummus
Sink: Evo 105
Tap: Line MN 805
Accessories: Master Box Lux/Line and Curl Drainer
You may also like:
Fig and Walnut bread (no knead)
Chocolate chip carrot buns
Recipe developed by:
