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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Heat the pan: Place a non-stick dry pan on medium-high heat, allowing it to heat fully before cooking.
- 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.
- 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.
- 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
