Sumac roasted brinjal flatbreads
| receipe-detail-receipe-by-label: | Claire Winstanley |
| Serves: | 6 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 + 1 hour for proofing |
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- olive oil, to drizzle
- 120 g Labneh Medium Fat Soft Cheese with Za'atar
- 4 Tbsp Za’ataar
- 2 Tbsp olive oil, to drizzle
- salt
- 2 tbsp white sugar
- 1 sachet instant dry yeast
- 90 ml warm water
- 3 1/2 cups bread flour
- 1 lemon, cut into wedges, to serve
- organic olive oil, for drizzling
- salt and pepper to taste
- 1 tbsp sumac
- 2 x 350 g brinjals, cut into wedges
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receipe-detail-cooking-instructions-label
- Mix the yeast with a little warm water and sugar and set aside for 5 minutes.
- Place the flour, sugar and salt in a standing mixer and add the yeast once it is foamy and bubbling, together with the water and olive oil. Knead the mixture for 10 minutes until smooth.
- Place in an oiled bowl, cover with plastic and set aside until double in size.
- Once the dough has doubled in size, divide into 6 balls. Cover with a damp dishtowel and allow to rest for 10 minutes. Roll each ball out into disks. Toast in a dry hot pan until it begins to char slightly. Cover immediately with a dishtowel to prevent the flatbreads from drying out.
- While the flatbreads prove, preheat the oven to 200°C. Toss the brinjals in olive oil, sprinkle with sumac and roast for 20-30 minutes.
- To assemble mix the za’ataar with the olive oil and spread over the flatbread. Spread a generous layer of labneh and then top with roasted brinjal and a squeeze of lemon juice. Roll up and eat immediately.
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