Flatbread is so quick and easy to make. If you’re looking for a yummy snack or something to share with friends, these herby flatbreads dipped in pizza hummus are just great!
My regular hummus recipe is still one of my most favourite things, but I think this pizza hummus version will take it’s place for a while.
And the Mediterranean flatbread is the perfect pal to scoop it up with! The two go together so well.
I felt particularly proud that I couldn’t stop Nugget from literally eating half a bowl of this stuff! So I certainly gained some mummy points with this one too! He seemed to enjoy the spiciness of the chilli flakes, which isn’t usually his thing. I’m glad I could convince him of the joys of spice with this recipe.
Flatbreads with Yeast
So firstly, let’s talk about the flatbread. This recipe is made with a bread flour and yeast, you let the dough rise the first time, just the same way you would if you were making bread. The difference is that there is no second rise to your dough. Once it has doubled in size, which usually takes an hour or so, depending on the temperature and humidity of the room, you can create dough balls to roll out and cook quickly in a skillet pan. No oven is needed for these flatbreads. This is essentially a recipe for flatbread pizza and they can be topped in any way that you desire. I made a simple topping of herbs and butter, which you spread over immediately after they are cooked.
Tips and Guidance
If you want to make this recipe ahead, you can freeze the hummus and the flatbread freeze well too. When you want to use your pizza hummus, remove from the freezer and defrost in the fridge. The flatbreads can be placed in a warm oven to heat up for about 5-7 minutes. I would recommend leaving the butter off before you freeze them, spread it on when they are defrosted and removed from the oven.
Another option is to freeze your flatbread dough before baking in portion sized balls. When you want to use it, defrost the dough in the fridge and continue to follow the steps to make your skillet flatbreads.
Get your skillet nice and hot before you bake your first flatbread. The flatbread dough will immediately begin to puff up and cook. You can then flip it over and quickly cook the other side. Be aware that the second side won’t take as long as the first to bake. You don’t need to add oil to a seasoned cast iron pan for this, if you do, you will find the pan will begin to produce a lot of smoke and will make the base of the flatbreads greasy.
You can make this recipe into a hummus pizza instead if you want to. Leave off the herb butter and instead, spread your flatbreads with the pizza hummus and top with whatever flavours you like. You could try some roasted vegetables, or cherry tomatoes with black olives and fresh basil. Hummus pizza would be a super healthy alternative to a regular pizza with cheese, for sure!
The flatbreads can be stored at room temperature in ziplock bags. I recommend leaving the butter topping off and only spreading this on after you reheat the flatbreads to eat them. The hummus should be stored in the fridge. Both recipes can be frozen too.
You won’t have the same result from baking them in an oven but it can still be done if you’d prefer to do it this way. Heat your oven to a high temperature and place a baking tray inside. When they oven and the tray are both hot, place your prepared flatbread on the hot tray and bake for about 7-10 minutes.
Herby Flatbreads with Pizza Hummus
For the Flatbreads
- 300 g Strong White Bread Flour
- 10 g Active Dried Yeast
- 5 g Salt
- 200 ml Warm Water
- 1 tbsp Sugar
- 1 tbsp Olive Oil
- 0.5 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Flaky Sea Salt
- 0.5 tsp Chilli Flakes
- 40 g Butter or 4 tbsp Olive Oil
For the Hummus
- 400 g Can of Chickpeas (drained weight 240g)
- 2 tbsp Sundried Tomato Puree
- 3 tbsp Tahini
- 3 tbsp Lemon Juice
- 2 Cloves of Garlic
- 0.5 tsp Dried Basil
- 0.5 tsp Dried Oregano
- 0.5 tsp Salt
- 3 tbsp Extra Virgin Olive Oil
- Chilli Flakes to Decorate
- Add the yeast and sugar to the water and leave to sit for 20 minutes until foamy
- Place the flour and salt in a bowl and add the foamy yeast water and oil. Mix until combined.
- Knead the dough until it becomes stretchy and elastic and begins to form a skin.
- Place the dough in an oiled bowl, cover and leave somewhere warm for about an hour until it has doubled in size.
- Knock the dough back to remove the air on a floured surface.
- Divide the dough into 8 pieces.
- Shape each piece into a ball and then roll out until it's as thin as you can get it.
- Heat a skillet or fry pan and brush with a little vegetable oil.
- 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.
- Cook for another 1-2 minutes and turn back over again. It should leave golden brown spots on each side.
- Dry toast the herbs with the flaky salt and chilli flakes until aromatic.
- Melt the butter or warm the olive oil slightly and add the toasted herbs, salt and chilli.
- Mix it together and brush over one side of the flatbreads. Best served warm but can be eaten cool.
- Drain and rinse the chickpeas.
- Place all the ingredients except the chilli flakes into a food processor and blend until completely smooth.
- 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.
Looking for more snack recipes?
Try these Filled Deli Pesto Scones now!