Stashcook: Meal Planner & Recipe Keeper

Roasted Carrot and Cumin Flatbreads Recipe

Name: Roasted Carrot and Cumin Flatbreads
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 500 g plain flour; 2 tsp instant dried yeast; 1 tsp fennel seeds; 30 ml olive oil, plus extra for roasting; 2 tsp salt; 300 ml warm water; 800 g carrots; 1 bulb of garlic; 1 tsp ground cumin, plus extra for roasting; 1 tsp smoked paprika; 100 g Greek yogurt; 1 lemon; 50 g pumpkin seeds; 1 bunch of fresh mint

Stashcook

This recipe is for delicious flatbreads topped with roasted carrots and a cumin-flavored spread. You mix flour and spices to make the dough, roast carrots with spices, and create a creamy spread. Then, you cook the flatbreads and add the toppings.

Ingredients

500 g plain flour

2 tsp instant dried yeast

1 tsp fennel seeds

30 ml olive oil, plus extra for roasting

2 tsp salt

300 ml warm water

800 g carrots

1 bulb of garlic

1 tsp ground cumin, plus extra for roasting

1 tsp smoked paprika

100 g Greek yogurt

1 lemon

50 g pumpkin seeds

1 bunch of fresh mint

Method

Preheat your oven to 200°C.

Peel the carrots and cut them into batons. Place them on a baking tray, and toss with olive oil, a pinch of ground cumin, smoked paprika, salt, and pepper.

Wrap the bulb of garlic in foil and place it on the tray with the carrots. Roast for 45 minutes or until the carrots are tender and caramelized.

Make the flatbread dough by combining the flour, yeast, fennel seeds, salt, 30 ml olive oil, and warm water in a large bowl. Mix until a rough dough forms, then knead on a floured surface for 5 minutes.

Place the dough in a lightly oiled bowl, cover with a tea towel, and leave to rise for 1 hour.

Once the garlic is cool enough to handle, squeeze the caramelized cloves out of their skins and mash them with a fork.

Mix the mashed garlic with Greek yogurt, the juice of half a lemon, and a pinch of salt to create a creamy spread.

Toast the pumpkin seeds in a dry pan until they start to pop and turn golden brown. Set aside to cool.

Finely chop the fresh mint leaves.

Divide the risen dough into 8 equal pieces. Roll each piece into a flatbread shape about 2mm thick.

Heat a cast iron pan or frying pan over high heat. Cook each flatbread for about 1 minute on each side until they bubble and char slightly. Wrap the cooked flatbreads in a clean tea towel to keep warm.

Spread the garlic-yogurt mixture on each flatbread, top with roasted carrot batons, a sprinkle of pumpkin seeds, and fresh mint.

Squeeze the remaining lemon juice over the flatbreads before serving.

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