Cheesy Mediterranean Flatbread with Toppings

INGREDIENTS

For the Flatbread

(Makes 10 pieces)

1 cup Sirimon Gouda with cumin, finely grated

1 cup warm water

1 tbsp active dry yeast

1 tbsp sugar

3 cups all-purpose flour

½ tsp salt

1 tsp baking powder

3 tbsp cooking oil

4 tbsp yoghurt

1 egg

¼ tsp squid ink (optional- for black flatbreads.)

For the Edamame:

100g edamame

1 tbsp olive oil

1 tsp salt

1 tsp sumac

½ tsp black pepper

For the Beetroot Hummus:

2 beetroots

2 cans chickpeas

2 tsp salt

1 tsp pepper

1 tsp cumin

1/3 cup lemon juice

4 heaped tbsp tahini

1/3 cup olive oil

METHOD

For the Hummus

1. Start with the by rubbing the beets with oil, wrapping in foil, and roasting in an oven at 180°C for 1 hour.
2. Once roasted, let the beets cool and then peel off the skin using your fingers.
3. Cut the beets into 1-inch cubes and in a food processer, blend into small pieces.
4. Add the remaining ingredients (except the olive oil) and blend until smooth.
5. Slowly drizzle the olive oil into the food processer while the hummus is mixing.

For the edamame:

1. Toss all the ingredients together and roast at 180°C for approximately 15 minutes or until golden.

For the Flatbread:

1. Start by activating the yeast by mixing the water, yeast, and sugar together in a small bowl. Set aside.
2. In a medium bowl, mix the all-purpose flour, salt, baking powder, and cheese well.
3. Make a well in the center of the dry ingredients and add the oil, yoghurt, egg, and squid ink (optional). Mix well until all the ingredients are combined.
4. Finally, add in the yeast mixture and knead for approximately 5 minutes until well combined. Set aside for 1 hour at room temperature.
5. After an hour, split your flatbread dough into 10 equal pieces.
6. Working one ball of dough at a time, roll each one into approximately 20cm rounds.
7. Cook for 2-3 minutes on each side on a skillet over medium-high heat (no oil required).
8. Once cooked, top your flatbread with the hummus, edamame, and your favorite toppings.

We added lamb mince and spring onions too!