Flatbread
MAKES6 // PREPTIME 35 MINS// COOK 35 MINS(PLUSPROVING)
“Forme,nomealis completewithoutbread;it’slikehaving
ediblecutlery,”saysChallinor.“Investingthetimeinmaking
your own fresh bread at home is well worth the effort.”
Cannellinibeanhummus
withcuminburntbutter
SERVES4-6ASANAPPETISER(MAKES2 CUPS) // PREP TIME 30 MINS
// COOK 10 MINS(PLUSCOOLING)“Thisdishhasbecomea stapleonthemenuatNomadandis one
ofmypersonalfavourites,”saysChallinor.“Thecannellinibeans
offera beautiful,creamyrichnessthatdiffersfromthetraditional
chickpea version, which is only amplified by the warm burnt butter.”650 gm(4⅓cups)breadflour
25 gm(5tsp)saltflakes,
plusextraforsprinkling
21/2 tspcastersugar
11/4 tspdriedyeast
125 ml(½cup)extra-virgin
oliveoil
GARLICOIL
300 mlgrapeseedoil
8 garlic cloves
1 Combineflour,salt,sugar
andyeastin thebowlofa stand
mixerfittedwiththedough
hookattachment.Mixonlow
speedtocombine,thenadd
60ml(¼cup)oliveoiland
400mllukewarmwateruntil
it formsa soft,stickydough
(addinga littlemorewater,if
necessary).Increasespeedto
medium,andmixuntildoughis
smoothandelastic(8minutes).
2 Transferdoughtoa large
oiledbowl,coverwitha damp
clothandstandina warmplace
until doubled in size (1-2 hours).
3 Meanwhile,forgarlicoil,
heatgrapeseedoilandgarlic
ina smallsaucepanoverhigh
heatuntilhot.Reduceheat
tolowandsimmeruntilgarlic
is tenderbutnotbrowned
(12minutes).Setasidetocool.
4 Turnoutdoughontoa lightly
flouredsurface.Divideinto
6 equalportions,thenrollinto
balls.Coverwitha dampcloth
andstandina warmplaceuntil
risenslightly(30minutes).
5 Oiltwolargeoventrays.
Gentlystretcheachdough
ballwithyourhandstoa 20cm
round(becarefulnottostretch
it toothinly).Placeontrays.
6 Preheatovento100°C.Heat
2 tspofremainingoliveoilin
a largefryingpanovermedium-
highheat.Cookoneflatbread
ata time,turninghalfway,until
goldenandcookedthrough
(4minutes).Keepwarminthe
ovenwhileyoucookremainder.
7 Brushwarmflatbreadswith
garlicoilandsprinklewith extra
salt flakes to serve.100 mlextra-virginoliveoil
4 garliccloves,thinlysliced
1 tspcuminseeds
½ onion,thinlysliced
400 gmtinnedcannellinibeans,
rinsedanddrained
1 tbsplemonjuice
1 tbsptahini
Thymesprigs,toserve
CUMINBURNTBUTTER
60 gmunsaltedbutter
2 tsp cumin seeds1 Heat2 tbspoilina medium
saucepanovermediumheat.
Cookgarlicandcuminuntil
fragrant(1 minute),thenadd
onionandcookuntilsoftand
translucent(5minutes).Add
beansand100mlwaterand
seasontotaste.Simmer
untilmostofthewater
evaporates (3 minutes).2 Transferbeanmixtureto
a foodprocessorandprocess
untilalmostsmooth.Withthe
motorrunning,addlemonjuice
tahiniandremainingoil.Add
1-2tablespoonswarmwater,if
needed,untilmixtureis a loose
consistency(it willthickenon
cooling).Transfertoa bowl,
coverandrefrigerateuntilcool.
3 Forcuminburntbutter,
combinebutterandcuminin
a smallsaucepanovermedium
heat.Cook,stirringfrequently,
untilfrothyandnut-brownin
colour(4minutes).Immediately
transfermixturetoa heatproof
bowltopreventovercooking.
4 Toserve,spoonhummus
ontoa servingplate,pourover
warmcuminburntbutterand
garnishwiththymesprigs.
Serve with flatbread.➤“Nomealiscomplete
without bread.It’slike
having edible cutlery.”GOURMET TRAVELLER 79