All-In-1 Hummus Flatbread Recipe

Introduction

This All-In-1 Hummus Flatbread is a delicious and easy way to enjoy a flavorful filled bread with fresh vegetables and a creamy hummus center. Perfect for a quick snack or light meal, it’s packed with wholesome ingredients and bursts with savory goodness.

Ingredients

• 200 g self-raising flour
• 170 g Greek yoghurt
• 200 g hummus
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• Handful of parsley, finely chopped
• 1 tsp paprika
• 1 tbsp butter
• 1 tbsp finely chopped parsley

Instructions

1. Step 1: In a large bowl, add the self-raising flour and Greek yoghurt. Mix with a spoon or your hands, then knead for 5 minutes until you have a bouncy, soft dough. Add more flour if the dough is too sticky. Cover with cling film and set aside while you prepare the filling.
2. Step 2: Place the hummus, chopped celery, carrot, and parsley into a bowl. Add 1 tsp paprika and combine thoroughly, ensuring the vegetables are finely chopped. Set aside.
3. Step 3: After the dough has rested, knead it again for 30 seconds and divide it into 4 equal-sized pieces.
4. Step 4: Take one piece of dough and flatten it with your fingers until about 3/4 inch thick. Place a large tablespoon of the filling in the center. Bring all corners of the dough to the center to enclose the filling, sealing it into a parcel. Turn the parcel over, seam side down, and gently flatten to about 1/2 inch thick. Sprinkle with a little flour and repeat with the remaining dough and filling.
5. Step 5: Heat a non-stick pan over medium-high heat until hot.
6. Step 6: Place the flatbreads gently into the pan and cook for 3-5 minutes on each side, until golden brown. Keep an eye on them to avoid burning.
7. Step 7: While flatbreads cook, melt the butter with 1 tsp paprika and the chopped parsley in a small bowl in the microwave for about 30 seconds. Stir to combine and set aside for serving.
8. Step 8: Once cooked, transfer the flatbreads to a plate and allow to cool slightly. Brush with the paprika butter before serving, or save to enjoy throughout the week.

Tips & Variations

• If you prefer a dairy-free version, substitute the Greek yoghurt with a plant-based alternative and use olive oil instead of butter.
• For extra flavor, add a pinch of garlic powder or cumin to the filling mixture.
• Try adding chopped spinach or kale for a green twist to the filling.
• If you want a crispier flatbread, cook for an extra minute on each side.

Storage

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a dry pan over medium heat or in a toaster oven to maintain crispness. They also freeze well—wrap individually in foil and freeze for up to 1 month. Thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-raising flour?

Yes, but you will need to add 1 to 1.5 teaspoons of baking powder to the plain flour to mimic the rising effect of self-raising flour.

Can I prepare the filling in advance?

Absolutely! The filling can be made a few hours ahead and stored in the fridge to let the flavors meld. Just ensure it’s well covered to keep fresh.

All-In-1 Hummus Flatbread Recipe

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★★★★★

4.6 from 111 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 flatbreads 1x
• Diet: Vegetarian

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Description

This All-In-1 Hummus Flatbread recipe combines soft, fluffy flatbreads with a delicious, flavorful hummus and vegetable filling. Made with self-raising flour and Greek yoghurt, the dough is easy to prepare and cooked on the stovetop to golden perfection. Enhanced with paprika and fresh parsley, this flatbread is perfect for a quick snack, light lunch, or to enjoy throughout the week.

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Ingredients

Scale 1x2x3x

Dough

• 200 g self-raising flour
• 170 g Greek yoghurt

Filling

• 200 g hummus
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• Handful of parsley, finely chopped
• 1 tsp paprika

Finishing Butter Mixture

• 1 tbsp butter
• 1 tsp paprika
• 1 tbsp finely chopped parsley

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Instructions

1. Prepare the dough: In a large bowl, add the self-raising flour and Greek yoghurt. Mix together with a spoon or your hands until combined, then knead the dough for 5 minutes until it becomes smooth and bouncy. If the dough is too sticky, add extra flour a little at a time. Cover the dough with cling film and set aside to rest while you prepare the filling.
2. Make the filling: Finely chop the celery, carrot, and parsley, then combine these with the hummus and paprika in a bowl. Mix thoroughly ensuring the vegetables are chopped very finely for even distribution. Set aside.
3. Divide and shape the dough: Once rested, knead the dough again briefly for about 30 seconds. Cut the dough into four equal portions. Take one piece and flatten it with your fingers until approximately 3/4 inch thick.
4. Assemble the flatbreads: Place a large tablespoon of the hummus filling in the center of the flattened dough. Bring all the dough edges towards the center to encase the filling, sealing the parcel as best as possible—even if some filling escapes, it will seal during cooking. Carefully flip the parcel so the sealed side is down, then gently flatten the dough again to about 1/2 inch thickness. Lightly dust with flour and repeat the process for the remaining dough pieces.
5. Heat the pan: Place a non-stick dry pan on medium-high heat, allowing it to heat fully before cooking.
6. Cook the flatbreads: Place the prepared flatbreads gently into the hot pan. Fry for 3-5 minutes per side until the flatbreads are golden brown and cooked through, flipping carefully and watching to avoid burning.
7. Prepare the finishing butter mixture: While the flatbreads cook, combine butter, paprika, and chopped parsley in a small bowl. Microwave for about 30 seconds or until the butter has melted, stirring to blend the flavors.
8. Serve and store: Remove flatbreads from pan and let them cool. Brush or drizzle with the paprika-parsley butter mixture before serving. These flatbreads can be eaten immediately or stored to enjoy throughout the week.

Notes

• Ensure vegetables are chopped very finely to allow even filling and easy folding of dough.
• If dough feels too wet or sticky, add flour gradually to reach a soft but workable consistency.
• Cook flatbreads on medium-high heat for a golden crust without burning.
• These flatbreads freeze well; reheat in a pan or oven before serving.
• For a dairy-free version, substitute the Greek yoghurt and butter with plant-based alternatives.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: Mediterranean

Keywords: hummus flatbread, stuffed flatbread, vegetarian snack, easy flatbread recipe, Mediterranean snack, Greek yoghurt dough, paprika butter