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Herby Flatbreads with Pizza Hummus

For the Flatbreads For the HummusDirections:
    For the Flatbreads
    1. Add the yeast and sugar to the water and leave to sit for 20 minutes until foamy
    2. Place the flour and salt in a bowl and add the foamy yeast water and oil. Mix until combined.
    3. Knead the dough until it becomes stretchy and elastic and begins to form a skin.
    4. Place the dough in an oiled bowl, cover and leave somewhere warm for about an hour until it has doubled in size.
    5. Knock the dough back to remove the air on a floured suface.
    6. Divide the dough into 8 pieces.
    7. Shape each piece into a ball and then roll out until it's as thin as you can get it.
    8. Heat a skillet or fry pan and brush with a little vegetable oil.
    9. Wait until hot and place the flatbreads in one at a time. Leave for about 30 seconds to a minute and turn over, it should puff up.
    10. Cook for another 1-2 minutes and turn back over again. It should leave golden brown spots on each side.
    11. Dry toast the herbs with the flaky salt and chilli flakes until aromatic.
    12. Melt the butter or warm the olive oil slightly and add the toasted herbs, salt and chilli.
    13. Mix it together and brush over one side of the flatbreads. Best served warm but can be eaten cool.
    For the Hummus
    1. Drain and rinse the chickpeas.
    2. Place all the ingredients except the chilli flakes into a food processor and blend until completely smooth.
    3. Place in a bowl to serve and sprinkle over the chilli flakes to decorate, you can add more and mix through if you like it spicy.