5ml instant yeast
150ml Stella Artois beer
200g strong white bread flour, plus extra for dusting
200g cake flour
60ml natural yoghurt
30ml melted ghee or butter, plus extra for brushing
15ml garlic flakes
10ml dry rosemary
For red pepper hummus
2 red bell peppers, roasted
1 tin chickpeas
60ml fresh lemon juice
30ml tahini paste
1 garlic clove
10ml ground cumin
5ml cayenne pepper
to taste salt
as needed olive oil
For the flatbreads
Mix the yeast, sugar and water together, set aside for 5 minutes.
Mix all the other ingredients together, adding the yeast & sugar mixture gradually. Add enough to start shaping a soft dough. Let this rest for 60 minutes or until it doubles in size.
Roll out 8 breads and place in a prepared baking tray. Treat the tray with non-stick cooking spray. Place in a 180°C pre-heated oven and bake until cooked through. Turning it over half-way through the process. Remove and brush with melted butter or ghee.
For the roasted pepper hummus
Blend all ingredients in a food processor, adding olive oil until the desired consistency.
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